Beef Fajita Burrito Bowl with Cilantro-Lime Rice

Juicy beef strips with bell pepper and onions, served with cilantro-lime rice, black beans, corn and creamy avocado. A burrito bowl with fajita flavors that you eat straight from the bowl, without tortillas.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g Beef hip or flank steak
• 2 pc red bell pepper
• 1 pc red onion
• 2 pc garlic cloves
• 1 pc jalapeño
• 250 g basmati rice
• 2 pc limes
• 1 bunch bunch of cilantro
• 2 can black beans (drained weight approx. 240 g each)
• 1 can corn (drained weight approx. 150 g)
• 2 pc avocados
• 2 pc tomatoes
• 150 g sour cream
• 60 g cheddar, grated
• 2 tsp ground cumin
• 2 tsp sweet paprika powder
• 1 tsp chipotle powder
• 1 tsp dried oregano
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Rinse the rice thoroughly in a sieve, bring to a boil with 500 ml water and a pinch of salt, then simmer covered over low heat for about 12 minutes and let rest for 5 minutes.
2. Cut the beef against the grain into thin strips and season with salt, pepper, cumin, paprika powder, chipotle powder and oregano.
3. Cut the bell pepper and onion into strips, finely chop the garlic, and remove the seeds from the jalapeño and cut it into fine rings.
4. Heat 1 tbsp oil in a large pan until very hot and sear the meat in batches for 2 to 3 minutes over high heat, then remove.
5. Add the remaining oil to the pan, fry the bell pepper, onion and jalapeño for 6 to 8 minutes, add the garlic and fry for 1 more minute, then return the meat to the pan.
6. Squeeze the limes, stir the juice into the rice, finely chop the cilantro and mix it in.
7. Drain the beans and corn, then warm them briefly in a pot with 1 pinch of salt.
8. Dice the tomatoes, halve the avocados, remove the pits and cut into cubes, then toss with a little lime juice, salt and pepper.
9. Arrange the rice, meat and vegetable mixture, beans, corn, tomatoes and avocado in four bowls, garnish with sour cream and cheddar, and serve immediately.