Ingredients
Scale
- 1 lb steak (flank, sirloin, or ribeye works great)
- 1 cup rice (white or brown, your choice)
- 1 can black beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper (sliced)
- 1 small red onion (diced)
- 1 avocado (sliced)
- 1 cup salsa (store-bought or homemade)
- 1 cup shredded cheese (cheddar or your favorite)
- Salt and pepper (to taste)
- Olive oil (for cooking)
- Lime (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Cook the rice according to package instructions.
- Season the steak with salt and pepper, then sear in a skillet with olive oil for 4-5 minutes per side. Let it rest.
- Sauté sliced bell pepper and diced red onion in the same skillet for 5-7 minutes until tender.
- Slice the rested steak against the grain into thin strips.
- Assemble the bowl with layers of rice, black beans, corn, sautéed vegetables, sliced steak, and toppings like cheese, salsa, avocado, and cilantro. Squeeze lime juice on top.
Notes
- Customize with your favorite toppings.
- Use leftover steak for a quicker meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg