Easy Double Mexican Beef & Garlic Rice
with Creamy Charred Corn Slaw
We’re spicing up the table with this easy Mexican-style beef, seasoned and spiced just the way you love it. Crank it up a notch with aromatic garlic infused rice. The finishing move is in the charred corn slaw. It’s sure to be a party in your mouth tonight!
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1 stalk
celery
1 tin
sweetcorn
2 packet
beef strips
½ packet
enchilada sauce
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water
1 tsp
brown sugar
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• In a medium saucepan, melt half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While rice is cooking, thinly slice celery. Drain the sweetcorn. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add beef strips and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• When rice has 5 minutes remaining, return frying pan to 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. Return all beef to the pan. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the charred corn, add slaw mix, celery, mayonnaise, a pinch of salt and a drizzle of vinegar and olive oil. Stir to combine. • Divide garlic rice between bowls. Top with creamy charred corn slaw and Mexican beef, spooning over any remaining sauce. Enjoy!