Caribbean Beef Rump & Pineapple Salad Bowl
with Garlic Rice & Coconut Sweet Chilli Mayo
Forget braving the cold to pick up some takeaway - whip up this flavoursome and vibrant dish at home! Enjoy the impressive combination of juicy spiced beef rump, a colourful crunchy salad and fluffy basmati rice for an unforgettable flavour sensation.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
1
tomato
1
cucumber
1 packet
mint
½
lime
1 packet
Beef Rump
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, 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 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!
• Meanwhile, drain pineapple slices. Roughly chop tomato and cucumber. • Pick and thinly slice mint leaves. Zest then slice lime into wedges. • Place beef between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. Season. • In a large bowl, combine beef, mild Caribbean jerk seasoning, and a drizzle of olive oil. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer pineapple slices to a chopping board and roughly chop.
• When the rice has 5 minutes remaining, wipe out frying pan then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning regularly, for 3-6 minutes or until cooked to your liking (this will give you a medium steak). Transfer to a plate, cover and rest, 5 minutes.
• In a medium bowl, combine pineapple, cucumber, tomato, mint, lime zest, a good drizzle of lime juice, and a drizzle of olive oil. Season with salt and pepper. • Divide garlic rice between bowls. Top with Caribbean beef and pineapple salad. • Serve with coconut sweet chilli mayonnaise and any remaining lime wedges. Enjoy!