MEXICAN BURRITO BEEF BOWL
Ingredients
Beef
- 2 lb (1000 g) boneless striploin (or tenderloin)
- 1 lime, juiced
- 3 cloves garlic, crushed
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) chili powder
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) chipotle powder
- ½ tsp (2.5 mL) oregano
- ½ tsp (2.5 mL) ground black pepper
- ½ tsp (2.5 mL) salt
- 1-2 Tbsp canola oil (for frying pan)
- ¾ cup beef broth
Chipotle Lime Crema
- 3 Tbsp yogurt
- 1 Tbsp mayo
- 1 Tbsp lime juice
- 2 Tbsp chipotle bbq sauce
- 1 tsp cholula hot sauce
Serve With
- brown rice
- black beans
- corn
- avocado/guacamole
- diced tomatoes
- shredded lettuce
- red onions
- cilantro
- cheese
Method
Beef
- In a small bowl, combine lime juice, garlic, olive oil, chili powder, cumin, chipotle powder, oregano, ground pepper and salt.
- In a shallow dish or ziplock bag, marinade beef for 15 min while preparing other ingredients.
- On a hot cast iron or frying pan, add canola oil and sear steaks on each side for 2-3 min or depending on your preferred doneness. Remove beef and place onto a cutting board. Add beef broth to deglaze the pan and simmer for 3-4 min until liquid reduces.
- Slice beef into strips and place back into pan to coat with beef juices. Serve with your choice of suggested toppings.
Chipotle Lime Crema
- In small bowl, mix yogurt, mayo, lime juice, chipotle bbq sauce and cholula. Serve over burrito bowl.
Recipe courtesy of Tamara Sarkisian, RD (Fruitfulkitchen.ca)