Beef, Lime & Coriander Fajita Bowl
PREP 15 MIN•COOK 15 MIN
Number of servings
260g beef rump steak
1 tsp olive oil
salt & pepper, to taste
1⁄2 red pepper deseeded & thinly sliced
1⁄2 red onion halved & thinly sliced
1 tin of black beans (400g tin) drained & rinsed
1⁄4 head of iceberg lettuce shredded
1⁄2 avocado (medium) thinly sliced
1 long red chilli deseeded & thinly sliced
2 sprigs of fresh coriander roughly chopped
1 lime cut in wedges
Rub beef with half the oil and season with salt and pepper. Heat a barbecue or large frypan over medium-high heat and cook beef for 2-3 minutes each side, or until cooked to your liking. Remove and rest for 5 minutes before thinly slicing into strips.
In the same pan, add remaining oil, red pepper and onion and cook for 5 minutes, stirring, until the vegetables are slightly charred and just tender. Remove from pan and set aside.
Add beans to pan and cook for 1-2 minutes, until heated through.
Divide lettuce between serving bowls and add vegetables, beans, sliced beef and avocado. Top with chilli and coriander and serve with lime wedges.
1703 kJ / 407 cals
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.