Ingredients
Scale
- 1½–2 lbs sirloin or flank steak
- ¼ cup olive oil
- 3 Tbsp fresh lime juice
- ¼ cup chipotle peppers in adobo sauce
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried oregano
- 2 small avocados
- ½ tsp salt
- 3 Tbsp fresh cilantro, chopped
- 1–2 jalapeños, finely diced
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- 1 tsp olive oil
- ½ cup rice, uncooked
- ½ cup corn kernels
- ½ cup canned black beans
- ½ cup tomatoes, sliced
- sour cream
- shredded romaine (optional)
- shredded cheese (optional)
Instructions
- Marinate the steak in a mixture of olive oil, lime juice, chipotle peppers, garlic, salt, pepper, cumin, and oregano for at least 10 minutes.
- Cook rice according to package instructions while prepping vegetables—slice bell peppers and onions.
- Heat a skillet over medium-high heat and cook marinated steak for 3-5 minutes on each side until desired doneness.
- Sauté sliced vegetables in the same skillet until tender.
- Mash avocados with salt, cilantro, and diced jalapeños to create quick guacamole.
- Assemble bowls: start with a base of cooked rice, top with sliced steak, sautéed veggies, guacamole, and any additional toppings you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 600
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg