Name: Tex-Mex Beef Rump Burrito Bowl with Radish Salsa, Cheddar Cheese & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 1 packet Jasmine rice; 300 g Beef Rump; 1 sachet Tex-Mex Spice Blend; 1 packet Parsley; packet Garlic Paste; 1 packet Garlic Aioli; 2 Radish; 1 Tomato

HelloFresh

Recipes

Mexican Recipes

Tex-Mex Beef Rump Burrito Bowl

with Radish Salsa, Cheddar Cheese & Garlic Aioli

Get up to $175 off

Allergens:

Milk

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Jasmine rice

300 g

Beef Rump

1 sachet

Tex-Mex Spice Blend

1 packet

Parsley

packet

Garlic Paste

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Radish

Tomato

Nutrition Values

Calories529 kcal

Energy (kJ)2210 kJ

Fat25.5 g

of which saturates9.4 g

Carbohydrate32.5 g

of which sugars6.1 g

Dietary Fibre2.9 g

Protein40.2 g

Cholesterol55 mg

Sodium721 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice radish. Finely chop tomato. Drain sweetcorn. • In a medium bowl, combine beef rump, Tex-Mex spice blend and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• To the bowl with the corn, add tomato, radish, a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.

• Divide garlic rice between bowls. Top with radish salsa and beef. • Dollop over smokey aioli. Sprinkle with shredded Cheddar cheese and tear over parsley to serve. Enjoy!