Cheesy Mexican-Spiced Beef & Radish Salsa
with Rice & Aioli
Red is the colour of passion and we sure are passionate about what’s going into this bowl. Fall head over heels for the beef strips and feel those heart palpitations for the garlic aioli. Take a deep breath and relax your tastebuds with a fluffy rice to cool off.
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 packet
basmati rice
1
radish
1
tomato
1 packet
baby leaves
1 packet
Beef Strips
1 sachet
Tex-Mex Spice Blend
½ packet
tomato sugo
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and return to saucepan. Add the butter, season with salt, stir to combine and cover to keep warm.
• While rice is cooking, thinly slice radish. Roughly chop tomato and baby spinach leaves. • In a small bowl, combine mild chipotle sauce and garlic aioli. Season to taste and set aside. • In a medium bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add enchilada sauce (see ingredients), the brown sugar, a splash of water and toss to combine. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While beef is cooking, add radish and tomato to a second medium bowl. Drizzle with white wine vinegar and olive oil. Season to taste and toss to combine. • Divide rice for adults portion. Stir half the baby spinach through rice for children. • Top with Mexican spiced beef and enchilada sauce. Serve radish salsa for children's portion. Toss remaining spinach through salsa to top adults portion. • Sprinkle with shredded Cheddar cheese. Dollop over aioli. Enjoy!