Lunch · Easy
Steak Burrito Bowl
Steak Burrito Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Beef Sirloin, raw, Brown Rice, cooked, Black Beans, cooked drained, Corn. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 46g
- Energy
- 572 kcal
- Carbs
- 69g
- Fat
- 14g
- Time
- 30 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gBeef Sirloin, raw
- 520 gBrown Rice, cooked
- 280 gBlack Beans, cooked drained
- 180 gCorn
- 180 gSalsa
- 160 gAvocado
- 220 gBell Pepper
- 40 gLime Juice
Make it
Method
Weigh and prepare all ingredients for Steak Burrito Bowl: 600 g Beef Sirloin, raw, 520 g Brown Rice, cooked, 280 g Black Beans, cooked drained, 180 g Corn, 180 g Salsa, 160 g Avocado, 220 g Bell Pepper, 40 g Lime Juice. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Beef Sirloin, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.
Divide Steak Burrito Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 46g
- Carbs
- 69g
- Fat
- 14g
- Energy
- 572 kcal
