Caribbean Beef Bowl
with Charred Corn-Mint Salsa & Coconut Rice
If the creamy coconut rice doesn't make you feel like you're kicking back on a beach in the Caribbean, then the charred corn salsa or tender jerk-spiced beef will do the trick. Take a bite and enjoy a holiday fantasy!
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
Ingredients
1 tin
coconut milk
2 packet
basmati rice
1 unit
tomato
1 bunch
mint
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Beef Rump
1 sachet
Mild Caribbean Jerk Seasoning
1 tin
sweetcorn
Not included in your delivery
olive oil
1.33 cup
water
½ tsp
salt
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!
While the rice is cooking, finely chop the tomato. Pick the mint leaves and thinly slice. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). Slice the beef rump into 1cm strips. Place the garlic, beef strips and mild Caribbean jerk seasoning in a bowl. Drizzle with olive oil, season with pepper and toss to coat.
Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.
When the rice has 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Working in batches, add the beef and cook, tossing, until just cooked through, 1-2 minutes. Transfer to a bowl, cover to keep warm and repeat with the remaining beef.
When the rice is cooked, stir through the baby spinach. Add the tomato and mint to the bowl with the corn. TIP: Save the mint for garnish if you have fussy eaters! Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.
Divide the spinach-coconut rice between bowls. Top with the Caribbean beef and serve with the charred corn and mint salsa.