Beef Fajita Bowls
with charred veg and lime rice
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.
Tags:
Quick
•Family Friendly
•Protein Rich
Allergens:
Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Rump
150 grams
Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Tomato
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2807 kJ
Energy (kcal)671 kcal
Fat24.6 g
of which saturates11.7 g
Carbohydrate78.5 g
of which sugars12.4 g
Dietary Fiber0 g
Protein37.3 g
Cholesterol0 mg
Salt1.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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 onion.
- Zest the lime. Cut half into wedges and juice the rest.
- 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
- Add the bell pepper and half the onion to a lined baking tray.
- Drizzle with oil, season with salt, pepper and the remaining Mexican spice mix then toss to coat.
- Roast on the middle shelf of the oven until tender, 13-16 mins.
- Meanwhile, in a bowl, mix together the tomato and remaining onion.
- Season to taste with salt, pepper and a drizzle of oil.
4
- While the veg roasts, 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.
5
- Add 1 tsp lime juice, ¼ tsp sugar (double both for 4p), the creme fraiche and half the lime zest to a small bowl.
- Season with salt and pepper, then mix to combine.
- Thinly slice the beef.
6
- Stir the remaining lime zest through the rice, fluffing it up as you go.
- Divide the rice and roast veg between bowls.
- Top with the sliced beef rump.
- Add a dollop of zesty creme fraiche then spoon over the tomato onion salsa.
- Serve remaining lime wedges on the side for squeezing over.
