Chipotle Beef Bowl with Carrot Coriander Salad and Spiced Beans
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 21, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 21, 2019.
Ingredients
SPICED BEANS
- 1 can black beans, drained and rinsed
- 250g frozen corn
- 1 red onion, thinly sliced
- 2 tsp chipotle spice mix
- 1/2 pack baby silverbeet
BEEF
- 1 pack beef sirloin steaks
- 1 tsp chipotle spice mix
CARROT SALAD
- 2 carrots, peeled into ribbons or grated
- 1/2 bunch coriander, chopped
- 1 tsp vinegar
- Juice of 1/2 lemon
CHIPOTLE FETA
- 50g feta cheese
- 1 Tbsp boiling water
- 1 sachet chipotle sauce (optional)
TO SERVE
- 1/2 lettuce, thinly sliced
- 1 tomato, finely diced
- 1/2 lemon, cut into wedges
Steps
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Preheat oven to 220°C. Bring a half full kettle to the boil.
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Prep & cook spiced beans. Toss beans, corn, onion, first measure of chipotle spice mix, 1/2 tsp salt and 1 tsp oil together on a lined oven tray. Roast for about 15 minutes, until tender. Toss through silverbeet and return to oven for a further 1 minute to wilt.
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Prep & cook beef. Heat a dry fry-pan on high heat. Pat beef dry and trim any excess fat. Rub in 1 tsp oil, second measure of chipotle spice mix and 1/4 tsp salt. Cook for about 4 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered for about 5 minutes.
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Prep carrot salad. Combine salad ingredients in a bowl with vinegar and lemon juice. Season to taste.
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Make chipotle feta. Crumble feta into a bowl. Add boiling water and use a fork to mash and whisk together, until smooth. Stir through chipotle sauce.
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Prep serving ingredients.
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Serve lettuce topped with spiced beans, beef, carrot salad, tomato and a dollop of chipotle feta. Serve with lemon wedges.
Nutritional Information
Energy |
1756 kj 420 kcal |
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Protein | 41.5g |
Carbohydrate | 28.2g |
Fat | 14.7g |