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Spiced Beef Fajita Bowls

Spiced Beef Fajita Bowls

with roast veg and lime rice

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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 steak cooked exactly how you like it.

Tags:QuickFamily Friendly
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Rump

150 g


1 piece

Bell Pepper

1 piece


1 sachet

Mexican Style Spice Mix

2 piece


125 g

Creme Fraiche


1 piece


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3423 kJ
Energy (kcal)818 kcal
Fat41.2 g
of which saturates22.11 g
Carbohydrate75.36 g
of which sugars11.55 g
Dietary Fiber0 g
Protein37.52 g
Cholesterol0 mg
Salt0 g
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.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Medium Pot
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve, peel and thinly slice the onion.
  • Zest the lime. Cut half into wedges and squeeze the rest.
  • Chop the tomato into small pieces.
  • Boil a large pot of salted water for the rice.
  • When boiling add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Meanwhile add peppers, half the onion, half the Mexican spice mix and a drizzle of oil to a lined baking tray.
  • Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven until tender, 13-16 mins.
  • In a bowl mix together the tomato and remaining onion. Season to taste with a drizzle of oil, salt and pepper.
  • Add oil to a large pan on high heat.
  • Season beef with salt, pepper and remaining Mexican spice. Once oil is hot fry until browned, 2-3 mins each side.
  • For medium-rare lower heat to medium. Cook for 1-2 mins more each side.
  • Once done, place on a board, cover and rest. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.

TIP: Cook 1-2 mins more each side for more well done.

  • Add 1 tsp lime juice and ¼ tsp sugar (double both for 4p), creme fraiche and half the lime zest to a small bowl.
  • Season with salt and pepper, then stir to combine.
  • Fluff rice with a fork, then stir in remaining lime zest. Divide rice and veg between bowls.
  • Slice the steak and divide between bowls.
  • Dollop lime sauce over top and spoon over the tomato onion salsa.
  • Squeeze over a lime wedge, if desired.