Beef Luau Bowls
with Kiwi Salsa
Forget the 14-hour flight and flower lei—we’re packing all the deliciousness of a luau feast into one quick and delicious dish! You’re about to experience a melange of sweet and savoury flavours inspired by the Aloha state. A bright kiwi and tomato salsa, creamy garlic-lime crema, lightly charred veggies and crispy teriyaki beef are all arranged over fluffy jasmine rice. Prepare your taste buds for a trip to the tropics.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit
Kiwi
6 g
Garlic
¾ cup
Jasmine Rice
160 g
Hot Pepper
80 g
Tomato
56 g
Onion, chopped
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 unit
Lime
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water boils, peel then dice kiwi. Core, then cut the poblano into 1/4-inch pieces. Cut the tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut the remaining lime into wedges. Peel, then mince the garlic.
Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, combine kiwi, tomato, onion, and half the lime juice in medium bowl. Season with salt and pepper and set aside. Stir together the sour cream, half the lime zest, remaining lime juice and 1/4 tsp garlic (dbl for 4ppl) in a small bowl. Season with salt and pepper and set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tsp oil (dbl for 4 ppl), then beef and poblanos. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add the teriyaki sauce and remaining garlic to the pan with the beef. Cook, stirring often until beef is coated,1-2 min.
Fluff the rice with a fork and season with salt and remaining lime zest. Divide the rice between plates. Top with the teriyaki beef and kiwi salsa. Spoon over the lime crema.
