Beef Mexican

Lemongrass beef burrito bowls

Name: Lemongrass beef burrito bowls
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 long red chilli, deseeded and finely sliced; 1 lemongrass stalk, white part only, finely sliced; 2 garlic cloves, crushed; 2 cm piece of ginger, grated; juice of 1/2 lime; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon sesame oil; 500g beef sirloin, cut into strips; 300g (1 1/2 cups) long-grain brown rice; 2 teaspoons olive oil; 200g canned, drained corn kernels; 1 handful of shredded iceberg lettuce; Lime wedges, to serve; Olive oil, for frying; 80g (1/2 cup) canned, drained black beans; 80g (1/2 cup) canned, drained chickpeas; 1/4 teaspoon garlic salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon smoked paprika; 2 avocados, diced; juice of 1/2 lemon; Salt flakes and freshly ground black pepper; 2 small tomatoes, diced; 1/2 red onion, finely diced; 1 tablespoon finely chopped coriander leaves, plus extra to serve; juice of 1/2 lime

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A healthy twist on a Mexican favourite, you'll be making Leah's burrito bowl again and again. The Nourishing Cook by Leah Itsines is published by Macmillan Australia, RRP $34.99.

1 long red chilli, deseeded and finely sliced
1 lemongrass stalk, white part only, finely sliced
2 garlic cloves, crushed
2 cm piece of ginger, grated
juice of 1/2 lime
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
500g beef sirloin, cut into strips
300g (1 1/2 cups) long-grain brown rice
2 teaspoons olive oil
200g canned, drained corn kernels
1 handful of shredded iceberg lettuce
Lime wedges, to serve

Beans

Olive oil, for frying
80g (1/2 cup) canned, drained black beans
80g (1/2 cup) canned, drained chickpeas
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

Guacamole

2 avocados, diced
juice of 1/2 lemon
Salt flakes and freshly ground black pepper

Salsa

2 small tomatoes, diced
1/2 red onion, finely diced
1 tablespoon finely chopped coriander leaves, plus extra to serve
juice of 1/2 lime

Method

1.

Combine the chilli, lemongrass, garlic, ginger, lime juice, soy sauce, fish sauce and sesame oil in a food processor and whiz to a smooth paste.
2.

Place the beef in a bowl, add the paste and toss to coat. Cover with plastic wrap and place in the fridge for 1hour to marinate.
3.

Cook the rice in boiling salted water for 30–35 minutes until tender. Drain well.
4.

To make the beans, heat a small splash of olive oil in a non-stick frying pan over medium–high heat, add the black beans, chickpeas, garlic salt, cayenne pepper and paprika and cook, stirring occasionally, for 5minutes, or until sizzling and fragrant.
5.

To make the guacamole, mash the avocados in a bowl and add the lemon juice and salt and pepper to taste.
6.

To make the salsa, place the tomato, onion and coriander in a small bowl and mix well. Squeeze on the lime juice and sprinkle over ¼ teaspoon of salt.
7.

Heat the olive oil in a frying pan over medium–high heat, add the beef in small batches (to ensure the strips don’t stew) and stir constantly until browned, 5–6 minutes.
8.

Divide the rice, corn, lettuce, beans, beef, salsa and guacamole between serving bowls. Serve with the lime wedges and extra coriander.