Beef Ingredients
1 rounded tsp onion powder
1 rounded tsp garlic powder
2 rounded tsp smoked paprika powder
2 rounded tsp dried oregano
1 rounded tsp cumin powder
salt
600g Dandaragan Organic Beef oyster blade steak, strips
2 tbsp olive oil
Salsa and Salad Ingredients
400g tin corn kernels, drained
400g tin black beans, drained and rinsed
2 tbsp fresh coriander leaves, finely chopped
40g red onion, very finely chopped
2 tbsp olive oil
⅓ large lime, juiced
chilli flakes, to taste (optional)
salt
200g cabbage, shredded
200g cherry tomatoes, sliced
120g red capsicum, finely sliced
2 large avocados, diced
120g cheddar cheese, grated
4 large dollops natural yoghurt
1 large handful fresh coriander leaves, finely chopped
fresh red chilli, finely sliced (optional)
4 lime wedges
Method
Mix all the spices and salt for the beef in a large bowl then add the beef. Coat the beef in spices then let it marinate for 10 minutes. In the meantime make the corn salsa by mixing all the ingredients together in a medium bowl, set aside. Prepare the burrito bowls by arranging cabbage, tomatoes, capsicum, avocado, cheese and corn salsa in 4 shallow dinner bowls, leaving a space in each for the cooked beef. Heat a large non-stick frying pan with 2 tbsp of oil on a high heat. Once the pan is sizzling add half the beef in a single layer and fry each side for a minute or two until nicely caramelised on the outside and cooked to your liking inside. Divide the cooked beef into 2 of the bowls then cook the remainder of the beef in the same way. Add more oil if needed. Serve the rest of the beef into the 2 remaining bowls. Serve each bowl with a dollop of natural yoghurt, fresh coriander, fresh chilli and a wedge of lime.
