Chipotle Beef Bowl

Chipotle Beef Bowl

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 24, 2017.
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With carrot coriander salad, chipotle feta and spiced beans

Ingredients

SPICED BEANS

  • 125g frozen corn
  • ½ capsicum, core and seeds removed and sliced 1cm
  • ¼ red onion, sliced 0.5cm
  • 1 teaspoon chipotle spice mix
  • ¼ teaspoon salt
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ can black beans, drained and rinsed
  • 1/3 bag baby spinach leaves

BEEF

  • 275g lean beef rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ teaspoon chipotle spice mix

CARROT CORIANDER SALAD

  • 1 carrot
  • ¼ cup coriander leaves and stalks
  • ½ teaspoon vinegar (e.g. apple cider, white wine)
  • Zest and juice of 1/4 lemon

CHIPOTLE FETA

  • 40g feta cheese
  • 1 tablespoon boiling water
  • ¼-1 sachet chipotle sauce (optional, depending on heat preference)

TO SERVE

  • ¼ lemon
  • ½ cos lettuce, thinly sliced

Steps

  1. Preheat oven to 220°C. Bring a half full kettle to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ hot plate or grill to high (if using).
  2. Toss corn, capsicum, onion, first measure of chipotle spice mix, salt and oil together on prepared tray. Roast for 12 minutes, toss through beans and cook for a further 3-4 minutes, until tender.
  3. While veggies cook, heat a medium, dry fry-pan on high heat. Pat beef dry with paper towels and rub in oil, second measure of chipotle spice mix and a pinch of salt. Cook for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 5-6 minutes. Alternatively, cook on BBQ.
  4. While beef cooks, prepare the carrot coriander salad. Use a vegetable peeler to peel carrot then peel into long, thin ribbons and thinly slice core; roughly chop coriander leaves and stalks. Combine in a small bowl with vinegar, lemon zest and juice and season with salt and pepper. Set aside.
  5. While beef rests, crumble feta into a small bowl. Add boiling water and use a fork to mash and whisk together, until smooth. Stir through chipotle sauce (if using).
  6. Thinly slice beef and reserve any resting juices. Toss spinach through spiced beans and season to taste. Cut lemon into wedges.
  7. TO SERVE spoon spiced beans into a bowl and top with beef and any resting juices, carrot coriander salad, lettuce and a dollop of chipotle feta. Squeeze over lemon wedge just before eating.

Nutritional Information

Energy 1790 kj
428 kcal
Protein 44.2g
Carbohydrate 27.7g
Fat 14.6g