Chipotle Beef Bowl with Carrot Coriander Salad and Spiced Beans

Chipotle Beef Bowl with Carrot Coriander Salad and Spiced Beans

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 21, 2019.
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Ingredients

SPICED BEANS

  • 1/2 can black beans, drained and rinsed
  • 125g frozen corn
  • 1 tsp chipotle spice mix
  • 1/2 red onion, thinly sliced
  • 1/2 pack baby silverbeet

BEEF

  • 1 pack beef sirloin steaks
  • 1/2 tsp chipotle spice mix

CARROT SALAD

  • 1 carrot, peeled into ribbons or grated
  • 1/2 bunch coriander, chopped
  • 1/2 tsp vinegar
  • Juice of 1/4 lemon

CHIPOTLE FETA

  • 30g feta cheese
  • 1/2 Tbsp boiling water
  • 1/2 sachet chipotle sauce (optional)

TO SERVE

  • 1/4 lettuce, thinly sliced
  • 1 tomato, finely diced
  • 1/4 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a half full kettle to the boil.
  2. Prep & cook spiced beans. Toss beans, corn, onion, first measure of chipotle spice mix, a pinch of salt and 1/2 tsp oil together on a lined oven tray. Roast for about 15 minutes, until tender. Toss through silverbeet and return to oven for a further 1 minute to wilt.
  3. Prep & cook beef. Heat a dry fry-pan on high heat. Pat beef dry and trim excess fat. Rub in 1/2 tsp oil, second measure of chipotle spice mix and season with salt. Cook for 3-4 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered for about 5 minutes.
  4. Prep carrot salad. Combine salad ingredients in a bowl with vinegar and lemon juice. Season to taste.
  5. Make chipotle feta. Crumble feta into a bowl. Add boiling water and use a fork to mash and whisk together, until smooth. Stir through chipotle sauce.
  6. Prep serving ingredients.
  7. Serve lettuce topped with spiced beans, beef, carrot salad, tomato and a dollop of chipotle feta. Serve with lemon wedges.

Nutritional Information

Energy 1849 kj
442 kcal
Protein 42.9g
Carbohydrate 30.0g
Fat 15.5g