What are the main ingredients in Wholesome Mexican Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Wholesome Mexican Beef Salad?

Calories: 545, Carbs: 60 grams, Fat: grams, Protein: 46.3 grams, Sugar: 5 grams, Salt: 364 grams

How do I prepare Wholesome Mexican Beef Salad?

GRUB’S UP!: Serve the salad buddha-bowl style! Plate up the bulgur wheat and juicy beef. Side with the diced tomatoes, the charred corn & green leaves, and dollop over the guacamole. Finish with a garnish of the chopped coriander. Excellent, Chef! JUICY BEEF STROG: Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the beef pieces with the remaining spice blend for 1-2 minutes until browned, shifting occasionally. Remove from the pan and season. CHARRED CORN & GREEN LEAVES: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Set aside. Just before serving, toss the shredded green leaves with the corn. FLUFFED BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil, ½ the spice blend, and some seasoning. Gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.

What should be prepared from my kitchen to make Wholesome Mexican Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Wholesome Mexican Beef Salad

This fresh and colourful beef salad bowl is quick and easy to prepare. Made with Mexican-inspired bulgur wheat, tender beef strips, tangy tomatoes and golden charred corn. Finished off with dollops of moreish guacamole and a sprinkling of coriander. Your amigos will love it!

Wholesome Mexican Beef Salad

with charred corn & bulgur wheat

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Strips
Bulgur Wheat
Corn
Cos Lettuce
Fresh Coriander
Guacamole
Lettuce Leaves
NOMU Mexican Spice Blend
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FLUFFED BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil, ½ the spice blend, and some seasoning. Gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CHARRED CORN & GREEN LEAVES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Set aside. Just before serving, toss the shredded green leaves with the corn.
JUICY BEEF STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the beef pieces with the remaining spice blend for 1-2 minutes until browned, shifting occasionally. Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the bulgur wheat and juicy beef. Side with the diced tomatoes, the charred corn & green leaves, and dollop over the guacamole. Finish with a garnish of the chopped coriander. Excellent, Chef!

Bulgur Wheat - 75ml
NOMU Mexican Spice Blend - 5ml
Corn - 40g
Lettuce Leaves - 1
Beef Strips - 150g
Tomato - 1
Guacamole - 40g
Fresh Coriander - 4g

Download the Recipe

Serves 2

FLUFFED BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil, ½ the spice blend, and some seasoning. Gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CHARRED CORN & GREEN LEAVES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Set aside. Just before serving, toss the shredded green leaves with the corn.
JUICY BEEF STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the beef pieces with the remaining spice blend for 1-2 minutes until browned, shifting occasionally. Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the bulgur wheat and juicy beef. Side with the diced tomatoes, the charred corn & green leaves, and dollop over the guacamole. Finish with a garnish of the chopped coriander. Excellent, Chef!

Bulgur Wheat - 150ml
NOMU Mexican Spice Blend - 10ml
Corn - 80g
Lettuce Leaves - 1
Beef Strips - 300g
Tomato - 1
Guacamole - 80g
Fresh Coriander - 8g

Download the Recipe

Serves 3

FLUFFED BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil, ½ the spice blend, and some seasoning. Gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CHARRED CORN & GREEN LEAVES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Set aside. Just before serving, toss the shredded green leaves with the corn.
JUICY BEEF STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the beef pieces with the remaining spice blend for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the bulgur wheat and juicy beef. Side with the diced tomatoes, the charred corn & green leaves, and dollop over the guacamole. Finish with a garnish of the chopped coriander. Excellent, Chef!

Bulgur Wheat - 225ml
NOMU Mexican Spice Blend - 15ml
Corn - 120g
Cos Lettuce - 1
Beef Strips - 450g
Tomatoes - 2
Guacamole - 120g
Fresh Coriander - 12g

Download the Recipe

Serves 4

FLUFFED BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil, ½ the spice blend, and some seasoning. Gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CHARRED CORN & GREEN LEAVES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Set aside. Just before serving, toss the shredded green leaves with the corn.
JUICY BEEF STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the beef pieces with the remaining spice blend for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the bulgur wheat and juicy beef. Side with the diced tomatoes, the charred corn & green leaves, and dollop over the guacamole. Finish with a garnish of the chopped coriander. Excellent, Chef!