Spiced Beef Fajita Bowls
with roast 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 steak cooked exactly how you like it.
Tags:
Quick
•Family Friendly
The quantities provided above are averages only.
Total Time30 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
125 grams
Creme Fraiche
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 (kcal)818 kcal
Energy (kJ)3423 kJ
Fat41.2 g
of which saturates22.1 g
Carbohydrate75.4 g
of which sugars11.5 g
Dietary Fiber0 g
Protein37.5 g
Cholesterol0 mg
Salt0.28 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
•Sieve
•Baking Sheet with Baking Paper
•Medium Pot
•Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- Add 1 tsp lime juice, 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.
6
- 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.
