Asian Beef & Avocado Poke Bowl
with Pickled Carrot & Sriracha
Who loves a poke bowl? We do! You can throw together whatever ingredients you like for a satiating and tasty meal. This one has sweet and spicy marinated beef, pickled veg and creamy avo coated in sesame seeds, all piled onto fluffy and flavourful garlic rice. Dig in!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the sesame seeds in this recipe with chilli flakes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2 clove
Garlic
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Cucumber
1
Carrot
1
avocado
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
beef strips
1 packet
sweet chilli sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
piece
chilli flakes
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the 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, slice cucumber into rounds. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid with enough water to just cover carrot. Set aside. • Slice avocado (see ingredients) in half, scoop out flesh and cut into quarters.
• Discard any liquid from beef strips packaging. In a medium bowl combine beef strips, sweet soy seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce and toss beef to combine.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Add a splash of pickling liquid to the rice and stir to combine. Season to taste. • Drain pickled carrot. • Divide jasmine rice between bowls. • Top with Asian beef, cucumber, pickled carrot and avocado. • Drizzle over sriracha and garnish with chilli flakes (if using) to serve. Enjoy!