Chermoula Beef & Brown Rice Bowl
with Spiced Veggies, Tomato-Mint Salsa & Garlic Sauce
From the hints of cumin and paprika in the tender beef strips, to the nuttiness and chew of the brown rice and the sweet and earthy dukkah-roasted veggies, this nourishing Middle Eastern-inspired dish is a symphony of flavours and textures. Add the finishing touches with a bright salsa and a dollop of creamy, tangy yoghurt.
This recipe is under 650kcal per serving.
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
1
red onion
1 packet
brown rice
1 packet
cauliflower
1
carrot
1 sachet
ras el hanout
1 packet
beef strips
1 sachet
chermoula spice blend
1
tomato
1 packet
mint
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
3 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice red onion. • In a medium saucepan, add brown rice and the water, then bring to the boil over high heat. • Reduce heat to medium, then simmer, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan to medium-high heat with a drizzle of oil. Cook onion with a splash of water, stirring regularly, until softened, 6-7 minutes. • Remove pan from heat, return drained rice and stir to coat. Cover to keep warm.
• While rice is cooking, cut cauliflower (including the stalk!) into small florets. • Cut carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add beef strips, tossing to coat. Set aside. • Finely chop tomato. • Pick and thinly slice mint leaves.
• In a small bowl, add tomato and mint. • Drizzle with olive oil. Season, then toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide brown rice between bowls. • Top with chermoula-spiced beef, spiced veggies and tomato-mint salsa. • Dollop over garlic sauce to serve. Enjoy!