Beef, Lime & Cilantro Fajita Bowl
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
NS
NF
Number of servings
2
260g beef sirloin steak
1 tsp olive oil
salt & pepper, to taste
1⁄2 red bell pepper deseeded & thinly sliced
1⁄2 red onion halved & thinly sliced
1 can of black beans (14 oz can) drained & rinsed
1⁄4 head of iceberg lettuce shredded
1⁄2 avocado (medium, 8.5 oz) thinly sliced
1 cayenne chilli pepper deseeded & thinly sliced
2 sprigs of fresh cilantro roughly chopped
1 lime cut in wedges
Rub beef with half the oil and season with salt and pepper. Heat a barbecue or large skillet 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 skillet, add remaining oil, bell pepper and onion and cook for 5 minutes, stirring, until the vegetables are slightly charred and just tender. Remove from skillet and set aside.
Add beans to skillet 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 cilantro and serve with lime wedges.
Energy (kJ)
1587 kJ / 379 cals
Protein
39 g
Fat
12.8 g
Sat. Fat
2.7 g
Carbs
18.1 g
Sugar
5 g
Fiber
17.3 g
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