top of page

THIS BEEF BURRITO BOWL WILL LEAVE YOUR TASTE BUDS SINGING


Rachel Scouler with beef burrito bowl

Looking for a healthy meal which is jam-packed with flavour? Try Rachel Scouler's Mexican Beef Burrito bowl, a great lunch option or mid-week dinner.


Rachel, a popular Aussie dietician, said Australian beef was an easy way to get key nutrients into you and your family’s diet.


"It is rich with zinc and vitamin b12, which helps you feel full and energised throughout the day, and it’s one of the best sources of iron, which is particularly important for women and teenage girls.," she said.


"Australian dietary guidelines recommend three servings of lean meat per week, and you can easily add beef to a stir-fry, salad or pasta. Honestly, beef is great with everything!”


MEXICAN BEEF BURRITO BOWL


Preparation: 20 minutes

Cooking: 5 minutes

Serves: Four


Ingredients:


• 500g Lean Beef Rump, cut into strips or 500g Lean Beef Stir-Fry Strips

• 2 Cloves Garlic, diced

• 2 tsp Ground Cumin

• 1/2 tsp Ground Chilli (or to taste)

• 2 tbsp Extra Virgin Olive Oil

• Salt, to taste

• Pepper, to taste

• 2 Spring Onions, finely diced

• 2 Truss Tomatoes, diced

• 1 Jalapeno Chilli, finely diced, seeds removed

• 1 cup Fresh Coriander, shredded, plus extra to serve

• 2 Limes

• 400g can Black Beans, rinsed and drained

• 2 cups Cooked Brown Rice, to serve

• 1 large Avocado, diced


Method:


1. Combine the beef, garlic, spices and half the olive oil in a large bowl. Season well with salt and pepper and toss well to coat.


2. Heat a large frypan over high heat and stir fry the beef for 2-3 minutes or until browned. Remove, cover and set aside.


3. Meanwhile, prepare the pico de gallo. Combine the spring onions, tomatoes, chilli and coriander in a small bowl. Mix well, season and add the remaining olive oil and the juice of one lime. Set aside.


4. Combine the black beans and brown rice together in a mixing bowl. Toss well and then divide between four serving bowls. Top with the cooked beef (and drizzle over any resting juices). Then top with the pico de gallo, diced avocado and extra coriander leaves. Cut the remaining lime into wedges and serve on the side.


Recipe by Rachel Scouler and Australian Beef

Comentarios


Advertisement

Gift Card Store.png

Top Stories

bottom of page