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Jerk-Spiced Beef Bowl

Jerk-Spiced Beef Bowl

with Mango Salsa

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Mild Caribbean Jerk spice is such a party for your mouth that we had to step up every element of this lively dish. From mango cucumber-coriander salsa to fragrant rice, each colourful bite is a delight.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Strips

2 tbsp

Jerk Spice Blend

¾ cup

Basmati Rice

85 g

Mango

1 unit

Cucumber

7 g

Cilantro

1 unit

Lime

50 g

Shallot

80 g

Roma Tomato

3 g

Garlic

2 unit

Green Onions

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber4 g
Protein40 g
Cholesterol70 mg
Sodium910 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Garlic Press
Measuring Cups
Zester
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Roughly chop tomato. Peel, then thinly slice shallot. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, tomato and garlic. Cook, stirring occasionally, until softened, 1-2 min. Add rice and half the Jerk Spice Blend. Cook, stirring often, until rice is coated, 1-2 min.

2

Add 1 1/4 cups water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, thinly slice green onions. Roughly chop cilantro. Peel mango, then cut mango and cucumber into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.

4

Toss together cilantro, mango, cucumber, lime zest, lime juice, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl), in a medium bowl. Season with salt and pepper. Stir to combine. Set aside.

5

Pat beef dry with paper towels, then cut into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef. Sprinkle over remaining Jerk Spice Blend. Cook, until golden-brown, 2-3 min per side.**

6

Fluff rice with a fork, then stir in the half the green onions and season with salt. Divide rice between plates. Top with Jerk-Spiced Beef and mango salsa. Sprinkle over remaining green onions. Squeeze over a lime wedge, if desired.