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Beef burrito bowls
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2 limes, juice
2 large oranges, juice
1½ tsp Cooks’ Ingredients Barbacoa Seasoning
1 tbsp avocado oil
300g pack Aberdeen Angus beef frying steak, fat trimmed
250g pack wholegrain, red rice and quinoa
400g can black beans, drained and rinsed
300g superbright stir fry
50g vine ripened tomato salsa
1/2 perfectly ripe avocado, sliced
1. Whisk together the lime juice, orange juice, seasoning and 2 tsp of the oil and put in a large food bag or bowl. Add the steak, cover or seal then chill for 20 minutes. Cook the grains according to pack instructions and warm the beans in a small saucepan.
2. Warm a large, nonstick frying pan over a high heat. When hot, lift each steak out of the marinade, letting any excess drip into the bagor bowl. Sear for 1 minute 30 seconds on each side. Transfer to a board. Pour the marinade into the pan, simmer for 1 minute, thenturn off the heat.
3. In a separate frying pan or wok, warm the remaining 1 tsp oil over a high heat. Stir fry the superbright vegetables for 2-3 minutes. Cut the steak into cubes, return to the marinade pan and warm through. Divide the grains between 2 shallow bowls. Top with the beans, vegetables, the steak and sauce, salsa and avocado. Serve immediately.
Cook’s tip Beef is a great source of protein that can be eaten as part of a healthy balanced diet. Other beneficial nutrients in beef include four fatigue-fighting B vitamins and the minerals iron and zinc. Zinc promotes normal brain function and iron helps to keep immune systems healthy.
Typical values per serving:
8mg zinc/3 of your 5 a day/gluten free /high in zinc
This recipe was first published in April 2021.