Jerk-Spiced Beef Bowl
with Mango Salsa
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.
Ingredients
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
Tomato
3 g
Garlic
2 unit
Green Onion
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.**
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.
