1. Heat a frypan with 1 tbsp oil over high heat and cook beef steaks for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest. Keep pan over medium heat (no need to rinse).

2. Dice and add onion and sweet potato to pan, cook for 5 minutes, or until softened, add spice mix. Stir in crushed tomatoes and 1 cup of water. Allow to simmer, semi-covered, over medium heat for 15 minutes.

3. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove rice from heat and allow to steam for further for 5 minutes, covered.

4. Rinse and thinly shred cos lettuce, dice capsicum and trim snow peas (slice if preferred).

5. Slice beef steaks and add to sauce together with rinsed beans. Season to taste with salt and pepper. Cut wraps into quarters.

6. Divide rice, beef mixture and fresh salad greens between plates. Top with sprouts and serve with wraps.

Tip!
Serve with grated cheese or a dollop of sour cream / natural yoghurt if you like. 

Serve in wraps if preferred.

beef rump steaks 600g

brown onion 1/2
sweet potato 1
mexican spice mix 3 tbsp
crushed tomatoes 400g

basmati rice 150g

baby cos lettuce 1
red capsicum 1
snow peas 1/2 punnet (125g)

black beans 400g

wraps 1 packet
healthy trio sprouts 1/3 punnet

From your pantry: Oil, salt & pepper