Steak Burrito Bowl with Beans, Corn & Guac

• Dinner
• ⏱ 30 min
• Easy
• Serves 2
• 850 kcal / serving
• 50 g protein
• 70 g carbs
• 40 g fat

Ingredients (10)

• 12 oz (340 g) sirloin, cubed
• 1 cup (185 g) long-grain rice, dry
• 1 cup (170 g) black beans, drained
• 1 cup (150 g) corn kernels
• 1 cup shredded romaine lettuce
• 1/2 cup (60 g) shredded cheddar
• 1/2 cup guacamole
• 1/3 cup (80 g) sour cream
• 1 cup (150 g) diced tomatoes or salsa
• 1 tbsp taco seasoning + 1 tbsp oil

Steps (4)

1. Rice. Cook rice until fluffy, about 12 min.
2. Steak. Toss cubes in taco seasoning. Sear in hot oil 4–5 min to 145°F (63°C) with charred edges.
3. Warm. Heat beans and corn 2–3 min with a pinch of salt.
4. Assemble. 2 big bowls: rice, lettuce, beans, corn, steak, tomatoes. Top with cheddar, guac and sour cream.

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