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Mexican Bowl With Beef And Jalapeno Salsa




Best way to shake up your weekly meal rotation and add some variety? Just deconstruct it and serve it in a bowl! πŸ˜‚ We love a bit of Mexican over here at TEAM Elwood, so heres another beaut that ticks all of our boxes:

βœ… full variety of colour means lots of vitamins and minerals

βœ… substitute beef for beans for a plant-based option

βœ… free of refined carbohydrates

βœ… easy peasy to prepare

βœ… tasty as heck!


INGREDIENTS:

  • Cooking oil spray

  • 2 x 150g Beef steaks

  • 1 Broccoli, cut into small florets and stems thinly sliced

  • 1 Corn cob, kernels removed

  • 1 punnet Cherry tomatoes, halved

  • 1 Lebanese cucumber, sliced

  • 3 Spring onions, thinly sliced

  • Β½ bunch of Coriander, leaves picked

  • 1 tablespoon Jalapenos, chopped

  • ΒΌ Avocado, sliced


METHOD:


1. Heat a medium frypan over high heat and spray with cooking oil. Add beef and cook for 3-4 minutes each side or until done to your liking. Remove from pan, allow to rest and thinly slice across the grain.


2. Meanwhile, place broccoli and 1 tablespoon of water in a microwave safe container. Cover with a lid or plastic wrap and microwave 2-3 minutes or until broccoli in tender.


3. Add broccoli and corn to the same pan over high heat. Cook for 2-3 minutes or until slightly charred.


4. To serve combine the broccoli, corn, tomatoes, cucumber, spring onion, coriander leaves and lime juice in a large bowl. Top with the sliced beef and avocado.


Recipe from Woolworths.

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