Sticky Beef & Chipotle Brown Rice Bowl
with Garlic-Yoghurt Slaw
A little bit sweet and a little bit savoury, our sticky meat glaze comes in handy for boosting the flavour of juicy beef strips. Serve over a creamy and tangy slaw, plus a jazzed up brown rice, which gets a lovely smokey flavour from our chipotle sauce.
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 packet
brown rice
2 clove
garlic
1
red onion
1
carrot
1 tin
sweetcorn
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
beef strips
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
slaw mix
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and return to saucepan.
• While the rice is cooking, finely chop garlic. • Thinly slice red onion. Grate carrot. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a large heatproof bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer the corn-onion mixture to saucepan with the drained brown rice, then stir in mild chipotle sauce and the honey until combined.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, then stir in sticky meat glaze, tossing beef to coat. Season to taste. • Transfer to a bowl and cover to keep warm.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the garlic yoghurt, add slaw mix and carrot. • Toss to coat. Season to taste.
• Divide chipotle brown rice and garlic yoghurt slaw between bowls. • Top with sticky beef to serve. Enjoy!