Beef, Lime & Coriander Fajita Bowl

PREP 15 MIN COOK  15 MIN

INGREDIENTS based on 1 serving

130g beef rump steak 

1⁄2 tsp olive oil 

salt & pepper, to taste

1⁄4 red capsicum deseeded & thinly sliced

1⁄4 red onion halved & thinly sliced

1⁄2 tin of black beans (400g tin) drained & rinsed

1⁄8 head of iceberg lettuce shredded

1⁄4 avocado thinly sliced

1⁄2 long red chilli deseeded & thinly sliced

1 sprig of fresh coriander roughly chopped

1⁄2 lime cut in wedges

METHOD

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.

In the same pan, add remaining oil, capsicum and onion and cook for 5 minutes, stirring, until the vegetables are slightly charred and just tender. Remove from pan and set aside.

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

Place lettuce in serving bowl and add vegetables, bean mix, sliced beef and avocado. Top with chilli and coriander and serve with lime wedges.

NUTRITION

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

Fibre 15.5 g