American Beef Bowl & Smokey Corn Cobs
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American Beef Bowl & Smokey Corn Cobs

American Beef Bowl & Smokey Corn Cobs

with Garlic Rice & Sour Cream

When you can't get no satisfaction, you need a hearty beef bowl just like this! With tender beef strips flavoured with our All-American spice blend, plus roasted veggies and smokey corn cobs, it's truly got the lot.

Allergens:
Milk

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 cob

corn

(May be present Milk, Soy, Sesame. )

1

onion

1

capsicum

2 clove

garlic

1 packet

basmati rice

¼ sachet

smoked paprika

1 packet

beef strips

1 sachet

All-American Spice Blend

1 bunch

coriander

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

1.5 cup

water (for the rice)

¼ tsp

salt

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Nutrition Values

/ per serving
Energy (kJ)3513 kJ
Fat34.8 g
of which saturates19.6 g
Carbohydrate84.6 g
of which sugars17 g
Protein47.2 g
Sodium1043 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.

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Cooking Steps

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the corn cob in half. Slice the red onion into 2cm wedges. Cut the capsicum into thin strips. Place the corn, onion and capsicum on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until soft and lightly charred, 20-25 minutes.

Cook the garlic rice
2

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Make the paprika butter
3

Heat a large frying pan over a low heat, then add the smoked paprika (1/2 tsp for 2 people / 1 tsp for 4 people) and cook, stirring, until fragrant, 1 minute. Stir through the remaining butter until melted, then season with salt and pepper. Transfer the paprika butter to a medium bowl.

Cook the beef
4

In a second medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Coat the corn cobs
5

Roughly chop the coriander and set aside. When the veggies are done, add the corn cobs to the paprika butter and toss to coat.

Serve up
6

Divide the garlic rice between bowls. Top with the American beef, roasted veggies, sour cream and coriander. Serve with the smokey corn cobs.