Loaded Beef Fajita Bowl
with Garlic Rice & Cheddar Cheese
Make it Mexican! That’s our solution when we want a bright mix of colours and flavours – plus a bowl that makes everyone happy. This one starts with aromatic garlic rice and adds roasted veggies, charred corn and lightly spiced beef strips for a burst of deliciousness in every bite!
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 clove
sweet potato
½ g
brown onion
1 cob
corn
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
beef strips
1 sachet
Tex-Mex spice blend
1 bag
coriander
1 packet
tomato
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Slice the brown onion into 2cm wedges (see ingredients). Cut the corn cob in half.
TIP: Cut the veggies to size so they cook in time.
Place the sweet potato, onion and corn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt 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!
In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded).
Roughly chop the coriander. Roughly chop the tomato. In a small bowl, combine the coriander, tomato, white wine vinegar and a drizzle of olive oil.
Divide the garlic rice between bowls. Top with the beef strips, roast veggies, tomato salsa and shredded Cheddar cheese. Serve with the Greek yoghurt.