Tex-Mex Beef Rump Burrito Bowl
with Radish Salsa, Cheddar Cheese & Garlic Aioli
We think burritos are even better in a bowl, don’t you? That way you can mix up all the elements, like juicy Tex-Mex beef rump, zingy salsa and fragrant garlic rice for the perfect bite. Or, you can enjoy them on their own, savouring their separate flavours. Either way, it’s a winner for us!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Paste
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
2
Radish
1
Tomato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
white wine vinegar
g
butter
(Contains: Milk; )
1 drizzle
olive oil
water
Nutrition Values
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!
