Beef Burrito Bowls
- 1 lb. sirloin steak
- 1 scallion, coarsely chopped (plus more for serving)
- ¼ cup canola oil plus more for cooking
- 2-3 T. fresh lime juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ T. olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tsp. cumin
- ½ tsp. smoked paprika
- 3 cups cooked rice
- 1 large tomato, chopped
- Chopped avocados
Slice the steak into bite-sized pieces. (This is sometimes easier to do if you partially freeze the meat prior to slicing.) Place the steak, chopped scallion, canola oil, lime juice, salt, and pepper into a resealable plastic bag. Seal the bag and mix its contents. Allow it to rest in the refrigerator at least 2 hours (ideally overnight).
In a medium-sized sauté pan, combine the olive oil, black beans, cumin, and smoked paprika. Heat over medium-low heat until warm. Adjust the seasonings as needed.
Heat 1-2 tablespoons of canola oil over medium-high heat in a skillet. Add the meat and sear until it is browned and a little crispy on the edges. Make the rice while you prepare the beans and the steak.
To assemble the bowls, add a generous helping of rice to the bottom of a bowl. Layer the beans, steak, tomato, more chopped scallions, and chopped avocado on top. Serve with tortilla chips, if desired. Additional toppings can be added according to your tastes.
- Yields: 4 servings
- Preparation Time: 40 minutes, plus marinating time