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 mango 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.
Teriyaki Sauce(ContainsSoy/Soja, Wheat/Blé)
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 water comes to a boil, cut mango into 1/4-inch pieces. Core, then cut poblano into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince 1/3 cup onion (dbl for 4 ppl).
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 mango, tomatoes, onions and half the lime juice in a medium bowl. Season with salt and pepper. Stir together sour cream, half the lime zest, remaining lime juice and 1/4 tsp garlic puree (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
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 puree to the pan with the beef. Cook, stirring often, until beef is coated, 1-2 min.
Fluff rice with a fork, then season with salt and stir in remaining lime zest. Divide the rice between plates. Top with teriyaki beef and mango salsa. Dollop with lime crema and tear the cilantro over top.