Beef, Lime & Coriander Fajita Bowl

PREP 15 MIN
•
COOK  15 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

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.

3

Add beans to pan and cook for 1-2 minutes, until heated through.

4

Divide lettuce between serving bowls and add vegetables, beans, sliced beef and avocado. Top with chilli and coriander and serve with lime wedges.

Nutritional Informationper serving

Energy (kJ)

1703 kJ / 407 cals

Protein

39.1 g

Fat

16.2 g

Sat. Fat

3.9 g

Carbs

18.2 g

Sugar

5.2 g

Fiber

15.5 g

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