Mexican Spiced Beef Fajita Bowls
with pan-fried veg and rice0.0(0)
Calories
:
798 kcalProtein
:
38g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Milk
- Cereals containing gluten
- Wheat
A tortilla-less take on this Tex-Mex favourite. These fajita bowls feature zesty lime rice, spiced roasted veg, a refreshing creamy sauce and juicy beef rump cooked exactly how you like it.
Ingredients
Serving amount
250 grams
Irish Beef Rump
150 grams
Rice
1 unit(s)
Bell Pepper
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chipotle Paste
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Tomato
1 unit(s)
Shallot
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat34.9 g
of which saturates16.6 g
Carbohydrate84.6 g
of which sugars10.4 g
Dietary Fiber5.9 g
Protein38 g
Salt4 g
Potassium458.7 mg
Calcium33.2 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the shallot.
- Chop the tomato into small pieces.
- Season the beef with salt, pepper and half the Mexican spice. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once cooked, remove from the pan, cover and allow to rest.
4
- Return the pan to a medium-high heat with another drizzle of oil, if required.
- Fry the bell pepper and the shallot with the remaining Mexican spice mix for 4-5 mins until softened.
- Season to taste with salt and pepper.
- Meanwhile, in a bowl, season the tomatoes to taste with salt, pepper and a drizzle of oil.
5
- In a small bowl, mix the creme fraiche and chipotle paste.
- Season with salt, pepper and sugar, then mix to combine.
- Thinly slice the beef.
6
- Divide the rice and veg between bowls.
- Top with the sliced beef rump.
- Drizzle over the chipotle creme fraiche mix and then spoon over the marinated tomatoes.
- Scatter over the crispy onions.
