Best way to shake up your weekly meal rotation and add some variety? Just deconstruct it and serve it in a bowl! 😂 We love a bit of Mexican over here at TEAM Elwood, so heres another beaut that ticks all of our boxes:
✅ full variety of colour means lots of vitamins and minerals
✅ substitute beef for beans for a plant-based option
✅ free of refined carbohydrates
✅ easy peasy to prepare
✅ 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
½ bunch of Coriander, leaves picked
1 tablespoon Jalapenos, chopped
¼ 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.