Mexican-Style Beef & Garlic Rice
with Charred Corn Slaw & Enchilada Sauce
We’re spicing up the table with this easy Mexican-style beef, spiced just the way you like it. Crank it up a notch with aromatic garlic rice and a charred corn slaw. It’s sure to be a party in your mouth tonight!
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ tin
sweetcorn
1 packet
beef strips
1 sachet
Mexican Fiesta spice blend
½ packet
enchilada sauce
1 packet
Slaw Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir and 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 rice is tender and water is absorbed, 10-15 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, drain sweetcorn (see ingredients). • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.In a medium bowl, combine beef strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook corn 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. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, the 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.
• Add slaw mix to the charred corn, along with baby leaves, mayonnaise, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide garlic rice and charred corn slaw between bowls. • Top with Mexican beef and spoon over any remaining sauce. Enjoy!