Mexican beef bowl

Mexican beef bowl

Serves: 4  | Preparation Time: 10 mins  | Cooking Time: 10 mins



  • 600g Farm88 yearling beef porterhouse strips
  • 30g packet taco seasoning
  • 2 x 250g microwave brown rice and quinoa
  • 400g can black beans, drained, rinsed
  • 200g pre-packed coleslaw
  • 1 large avocado, diced
  • 2 vine-ripened tomatoes, diced

To serve:
  • coriander sprigs
  • light sour cream
  • lime wedges

  1. Place beef in a large snap lock bag and add taco seasoning. Seal bag and rub to coat.
  2. Preheat a large, lightly oiled char-grill pan or barbecue, over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate, loosely covered with foil.
  3. Prepare brown rice and quinoa according to packet instructions.
  4. Divide rice and quinoa, beans and coleslaw between bowls. 
  5. Top with beef, avocado and tomatoes. 
  6. Serve with your choice of coriander sprigs, sour cream and lime wedges. Enjoy!
Results may vary.