Tropical Beef Bowls
with Mango 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 mango and tomato salsa, creamy garlic-lime crema, lightly charred veggies and crispy teriyaki beef are all arranged over fluffy basmati ice. Prepare your taste buds for a trip to the tropics.
The quantities provided above are averages only.
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(s)
Mango
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
¾ cup
Basmati Rice
113 g
Hot pepper, diced
56 g
Yellow Onion, chopped
4 tbsp
Teriyaki Sauce
1 unit(s)
Lime
1 unit(s)
Sour Cream
7 g
Cilantro
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut mango into 1/4-inch pieces. Core, then cut poblano into 1/4-inch pieces. (TIP: We suggest using gloves when prepping poblanos!) Cut tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, add mangoes, tomatoes, onions and half the lime juice to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream, half the lime zest, remaining lime juice and 1/4 tsp garlic puree (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef and poblanos. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add teriyaki sauce and remaining garlic puree to the pan with beef. Cook, stirring often, until beef is coated, 1-2 min. Season with salt and pepper.
Fluff rice with a fork, then season with salt and stir in remaining lime zest. Divide rice between plates. Top with teriyaki beef and mango salsa. Dollop with lime crema. Tear cilantro over top. Squeeze over a lime wedge, if desired.