Beef
Fresh red cabbage, charred corn, creamy avocado and spiced Mexican beef all in a bowl with spoonfuls of jalapeño dressing.
1. Roughly chop coriander and jalapeño. Blend together with 2 tbsp vinegar, 1 tsp honey, 2 tbsp water and 4 tbsp olive oil using a stick mixer or blender. Season to taste with salt and pepper.
2. Slice avocado, halve tomatoes and dice radishes. Set aside with red cabbage.
3. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Remove from pan.
4. Coat beef with 2 tbsp oil, 2 tsp paprika, 2 tsp tomato paste, salt and pepper. Heat a frypan over medium-high heat. Cook beef for 2-3 minutes, or until cooked through.
5. Assemble burrito bowls with even piles of vegetables and beef. Drizzle over dressing to serve.
Notes:
Remove the seeds from the jalapeño if you prefer less heat.
2. Slice avocado, halve tomatoes and dice radishes. Set aside with red cabbage.
3. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Remove from pan.
4. Coat beef with 2 tbsp oil, 2 tsp paprika, 2 tsp tomato paste, salt and pepper. Heat a frypan over medium-high heat. Cook beef for 2-3 minutes, or until cooked through.
5. Assemble burrito bowls with even piles of vegetables and beef. Drizzle over dressing to serve.
Notes:
Remove the seeds from the jalapeño if you prefer less heat.
coriander 1/2 bunch
jalapeño 1
avocado 1
cherry tomatoes 1 punnet (200g)
radishes 1/3 bunch
Shredded Red cabbage 1 bag (400g)
Corn cobs 2
Beef strips 600g
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, honey, smoked paprika, red wine vinegar
jalapeño 1
avocado 1
cherry tomatoes 1 punnet (200g)
radishes 1/3 bunch
Shredded Red cabbage 1 bag (400g)
Corn cobs 2
Beef strips 600g
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, honey, smoked paprika, red wine vinegar
