Scott Reardon’s favourite beef dish.
Time
- Preparation: 15 min
- Cooking: 10 min
- Ready in: 25 min
Ingredients
- 500 80 Lean beef rump steak (fat trimmed, cut into strips)
- 2 tbsp Taco seasoning (salt-reduced)
- Olive oil spray
- 80 g Baby spinach leaves
- 200 g Baby tomatoes (halved)
- 2 large Carrots (peeled, shredded)
- 1 Avocado (quartered)
- 400 g can Black beans (rinsed and drained)
- 80 gm Cheddar Cheese (grated)
- Coriander leaves, light sour cream, hot chilli sauce, lime wedges (to serve)
Instructions
- Place beef strips and taco seasoning in a large snap lock bag. Seal bag and rub to coat. Spray a large non-stick frying pan with olive oil and heat over medium-high heat.
- Cook beef strips, in batches, for 1-2 minutes each side or until browned and cooked through. Set aside on a plate.
- Divide spinach, tomatoes, carrots, avocado and beans between 4 bowls.
- Top with beef, sprinkle with cheese and coriander. Serve with sour cream, hot chilli sauce and lime wedges.
Notes
- Beef mince or any other beef steak cut into strips would work well in this recipe.
- Leftover cooked beef strips can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
- Try swapping carrots for chargrilled corn, mash the avocado with a little diced red onion and chopped coriander for a guacamole, swap the sour cream for yoghurt.
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