Hawaiian Steak Rice Bowl
with Carrot Salad and Pineapple Salsa
Our sweet and savoury Hawaiian Rice Bowl delivers everything you need for a quick midweek dinner. Served with a zingy salsa and a crunchy salad, this 30 minute meal is nourishing and flavour-packed. A top tip from our chefs is not to overcrowd the pan when stir-frying your steak. Keep the oil nice and hot and cook the steak in batches to stop the meat from stewing.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
260 grams
Beef Steak Strips
150 grams
Basmati Rice
1 unit(s)
Red Onion
1 sachet
Soy Sauce
(ContainsGluten, Soya)1 tin(s)
Pineapple Rings
1 bunch(es)
Coriander
1 unit(s)
Lime
1 unit(s)
Carrot
1 bag(s)
Salted Peanuts
(ContainsPeanuts)Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, addt a pinch of salt, stir in the rice, lower the heat and pop a lid on the pan. Cook for 10 mins, then remove from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim and grate the carrot (no need to peel). Roughly chop the peanuts. Zest and half the lime. Pop the carrot and peanuts into a bowl. Add the juice from half the lime, a pinch of salt and pepper. Add a pinch of sugar (if you have some). Mix to combine then set aside.
Reserving the juice, drain the pineapple using a sieve. Chop the pineapple into 1cm dice. Roughly chop the coriander (stalks and all). Pop the pineapple into another small bowl, along with the remaining lime juice, half the coriander and a pinch of salt and pepper. Add the oil for the salsa (see ingredients for amount) and mix. Set to one side.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the onion and the steak strips. Season with a good pinch of salt and pepper. Stir-fry until browned all over, 4-5 mins. Transfer to a bowl and return the pan to the heat. IMPORTANT: The steak strips are cooked when they are no longer pink in the middle.
Pour the soy sauce and 3 tbsp of the reserved pineapple juice per person into the hot pan. Bring to the boil and reduce until thickened and glossy, 2-3 mins. Return the steak and onion to the pan and remove from the heat. Toss to coat the steak strips in the sauce.
When you are ready to serve, fluff up the rice with a fork and mix through the lime zest and remaining coriander. Serve the rice in bowls with the Hawaiian steak on one side, the carrot salad on the other wide and the pineapple salsa on top. Enjoy!