This beef burrito bowl is brought to you by #sghomecook Meg Tan:
My son loves Mexican food like burrito bowls, burritos, and quesadillas very much, requesting them every other week. At first I’ll order from Sxx’d or GYG, but actually these are so easy to prep & put together!
The premium Australian grain-fed beef strips from The Meat Club (TMC) come in handy as they’re packed conveniently for home cooking.
It’s good to know that TMC’s range of products are sourced from trusted suppliers in Australia & New Zealand & everything is packed at the source. The cows were also naturally reared in open pastures & finished on a mixed grain diet, hence achieving a consistent marbled finish. Most importantly, no growth hormones.
My son gave thumbs up to the quality of beef in today’s burrito bowl, which was juicy & tender. He’s certainly looking forward to his next beefy meal.
Beef Burrito Bowl Recipe
Print ThisIngredients
INGREDIENTS
300 grams of The Meat Club beef strips
2 tbsp cooking oil
15g taco spice mix (store-bought)
2 bowls cilantro lime rice (cook rice mixed with chopped cilantro & lime juice to taste)
½ cup lettuce, chopped
½ cup Tomato salsa (tomato, purple onion, cilantro, lime juice, sugar, salt)
½ cup Avocado Yogurt (mashed avocado with Greek yogurt, salt, black pepper)
Instructions
PREPARATION
- Add oil & taco spice mix to beef strips, mix well & set aside.
- Add oil to frying pan on medium-high heat. Once oil is hot, add the beef strips & quick stir-fry till just cooked. Off heat & remove from pan immediately.
- In a serving bowl, add rice, lettuce, tomato salsa, avocado yogurt & stir-fry beef.
- Best eaten hot.
