Caribbean Style BBQ Spiced Beef Bowl
with Rice and Chilli Flakes
Looking for a super quick and tasty midweek dinner option? Try cooking up our Caribbean Style BBQ Spiced Beef Bowl in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
240 grams
British Beef Mince
2 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
10 grams
Chicken Stock Paste
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat29.3 g
of which saturates13.9 g
Carbohydrate74.1 g
of which sugars8.1 g
Dietary Fibre3 g
Protein35.2 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Medium Saucepan
•Kettle
- Boil a half-full kettle.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, add the beef mince. Fry, 5-6 mins. Use a spoon to break it up. IMPORTANT: Wash hands and utensils after handling raw meat.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover.
- Drain and discard any excess fat from the beef. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle.
- Add the Caribbean style jerk and dried thyme.
- Stir through the tomato puree, chicken stock paste, sugar and water for the sauce (see pantry for both).
- Simmer, 4-5 mins.
- Next, add the spinach in handfuls so it’s piping hot, 1-2 mins. Remove from the heat.
- Stir in the BBQ sauce and butter (see pantry). Add a splash of water if needed.
- Share the rice and beef mince between your bowls.
- Sprinkle over the chilli flakes to finish.
- Enjoy!