Seared Beef Fajita Bowl
with Charred Salsa & Sour Cream
Sizzling beef rump topping sunny charred veggies and garlic rice will have you doing the cha-cha (read: char-char) all around the kitchen. The combo of our smokey charred salsa and cooling sour cream will dance in your mouth for a delightful flavour burst, enjoyed by all.
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
2 clove
garlic
1 packet
basmati rice
1 unit
onion
1 unit
capsicum
1 unit
tomato
1 unit
carrot
1 bunch
coriander
½ tin
sweetcorn
1 packet
Beef Rump
½ sachet
Mexican Fiesta spice blend
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
½ cup
water (for the sauce)
¼ tsp
salt (for the sauce)
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, thinly slice the red onion. Thinly slice the yellow capsicum into strips. Finely chop the tomato. Grate the carrot (unpeeled). Roughly chop the coriander. Drain the sweetcorn (see ingredients list).
In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak; cook it for a little less time if you like it rare or a little longer for well done. Transfer to a plate to rest.
Return the frying pan to a high heat with a drizzle of olive oil. Add the capsicum and sweetcorn. Cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Reduce the heat to medium-high and add the red onion, tomato and carrot. Cook until just softened, 3-4 minutes.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the water (for the sauce), Mexican Fiesta spice blend (see ingredients list) and the salt (for the sauce) to the pan with the veggies. Cook until fragrant, 2 minutes. Set aside.
Thinly slice the seared beef. Divide the garlic rice between bowls. Top with the charred fajita salsa and beef. Top with a dollop of sour cream and sprinkle with the coriander.