Easy Mexican Beef Strip Burrito Bowl
with Cauliflower Rice & Cucumber Salsa
Tonight’s dinner will bring a zap of flavour to the table with beef seasoned in our Mexican Fiesta spice blend. Soften everything with a fluffy cauliflower rice and a cooling salsa. Your mouth will be watering before the meal is even served.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
carrot
1 bunch
spring onion
1 bag
cauliflower rice
1 packet
tomato paste
1
cucumber
1 sachet
vegetable stock powder
1
avocado
1 sachet
Zesty Chilli Salt
1 packet
beef strips
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
10 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Roughly chop cucumber. Thinly slice spring onion. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add vegetable stock powder and cook, stirring, until combined, 1-2 minutes. • Season with salt and pepper, then transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef strips, tossing, until browned and cooked through, 1-2 minutes • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, then add Mexican Fiesta spice blend, zesty chilli salt, tomato paste, the butter and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide cauliflower rice between bowls. Top with Mexican-spiced beef strips and cucumber salsa. • Garnish with spring onion to serve. Enjoy!