What are the main ingredients in Wholesome Mexican Beef Bowl?

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

What is the nutritional information of Wholesome Mexican Beef Bowl?

Calories: 563, Carbs: 58 grams, Fat: grams, Protein: 45.4 grams, Sugar: 4.3 grams, Salt: 356 grams

How do I prepare Wholesome Mexican Beef Bowl?

FLUFFED MILLET: Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water, a drizzle of olive oil, and ½ the spice blend. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. JUICY BEEF: Pat the beef dry with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry with the remaining spice blend until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. CHARRED CORN & GREEN LEAVES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Just before serving, toss the shredded green leaves through the corn. GRUB’S UP!: Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the diced tomatoes, and the charred corn & green leaves, and dollop over the guacamole. Garnish with the chopped coriander. Excellent, Chef!

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

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

Wholesome Mexican Beef Bowl

This fresh and colourful beef salad bowl is quick and easy to prepare. Made with Mexican-inspired millet, 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 Bowl

with charred corn & millet

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Strips
Corn
Fresh Coriander
Green Leaves
Guacamole
Millet
NOMU Mexican Spice Blend
Tomato
Tomatoes

From your kitchen:

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

Serves 1

FLUFFED MILLET
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water, a drizzle of olive oil, and ½ the spice blend. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CHARRED CORN & GREEN LEAVES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Just before serving, toss the shredded green leaves through the corn.
JUICY BEEF
Pat the beef dry with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry with the remaining spice blend until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the diced tomatoes, and the charred corn & green leaves, and dollop over the guacamole. Garnish with the chopped coriander. Excellent, Chef!

Millet - 75ml
NOMU Mexican Spice Blend - 5ml
Corn - 40g
Green Leaves - 20g
Beef Strips - 150g
Tomato - 1
Guacamole - 40g
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFED MILLET
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water, a drizzle of olive oil, and ½ the spice blend. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CHARRED CORN & GREEN LEAVES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Just before serving, toss the shredded green leaves through the corn.
JUICY BEEF
Pat the beef dry with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry with the remaining spice blend until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the diced tomatoes, and the charred corn & green leaves, and dollop over the guacamole. Garnish with the chopped coriander. Excellent, Chef!

Millet - 150ml
NOMU Mexican Spice Blend - 10ml
Corn - 80g
Green Leaves - 40g
Beef Strips - 300g
Tomato - 1
Guacamole - 40g
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFED MILLET
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water, a drizzle of olive oil, and ½ the spice blend. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CHARRED CORN & GREEN LEAVES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. Just before serving, toss the shredded green leaves through the corn.
JUICY BEEF
Pat the beef dry with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry with the remaining spice blend until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the diced tomatoes, and the charred corn & green leaves, and dollop over the guacamole. Garnish with the chopped coriander. Excellent, Chef!

Millet - 225ml
NOMU Mexican Spice Blend - 15ml
Corn - 120g
Green Leaves - 60g
Beef Strips - 450g
Tomatoes - 2
Guacamole - 80g
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFED MILLET
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water, a drizzle of olive oil, and ½ the spice blend. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CHARRED CORN & GREEN LEAVES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. Just before serving, toss the shredded green leaves through the corn.
JUICY BEEF
Pat the beef dry with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry with the remaining spice blend until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the diced tomatoes, and the charred corn & green leaves, and dollop over the guacamole. Garnish with the chopped coriander. Excellent, Chef!