INGREDIENTS
500g lean beef rump steak, fat trimmed, cut into strips
2 tbsp taco seasoning
Olive oil spray
80g baby spinach leaves
200g baby tomatoes, halved
2 carrots, peeled, shredded
1 avocado, quartered
400g can black beans, rinsed and drained
80gm grated cheddar cheese
Coriander leaves, light sour cream, hot chilli sauce, lime wedges, to serve.
METHOD
- Place beef strips and taco seasoning in a large snap lock bag. Seal bag and rub to coat. Spray a large non-stick frying pan with olive oil and heat over medium-high heat.
- Cook beef strips, in batches, for 1-2 minutes each side or until browned and cooked through. Set aside on a plate.
- Divide spinach, tomatoes, carrots, avocado and beans between 4 bowls.
- Top with beef, sprinkle with cheese and coriander. Serve with sour cream, hot chilli sauce and lime wedges.
TIPS
- Beef mince or any other beef steak cut into strips would work well in this recipe.
- Leftover cooked beef strips can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
- Try swapping carrots for chargrilled corn, mash the avocado with a little diced red onion and chopped coriander for a guacamole, swap the sour cream for yoghurt.
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