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
Wholesome Mexican Beef Bowl
with charred corn & millet
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Wholesome Mexican Beef Bowl?
The preparation time for Wholesome Mexican Beef Bowl with charred corn & millet is between 15 and 30 minutes.
What is the total time required to make Wholesome Mexican Beef Bowl with charred corn & millet?
The total time required to make Wholesome Mexican Beef Bowl with charred corn & millet is between 20 and 35 minutes.
How many servings does Wholesome Mexican Beef Bowl provide?
4 servings
What are the main ingredients in Wholesome Mexican Beef Bowl?
Beef, Beef Strips, Corn, Fresh Coriander, Green Leaves, Guacamole, Millet, NOMU Mexican Spice Blend, Tomato, Tomatoes
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?
Beef, Beef Strips, Corn, Fresh Coriander, Green Leaves, Guacamole, Millet, NOMU Mexican Spice Blend, Tomato, Tomatoes
How many calories does Wholesome Mexican Beef Bowl have?
563 calories
How much fat content does Wholesome Mexican Beef Bowl have?
grams
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