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 a drizzle of sour cream. Your amigos will love it, Chef!
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 Schnitzel (without crumb)
- Corn
- Millet
- NOMU Mexican Spice Blend
- Sour Cream
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
FLUFFED Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. 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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY Beef
Pat the Beef dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. Return the pan to high heat with a drizzle of oil. Fry the strips until browned, 30-60 seconds per side. Remove from the pan and season.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the Millet and the juicy beef. Side with the tomato and the charred corn, and drizzle over the sour cream. Garnish with the spring onion greens. Excellent, Chef!
FLUFFED Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. 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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY Beef
Pat the Beef dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. Return the pan to high heat with a drizzle of oil. Fry the strips until browned, 30-60 seconds per side. Remove from the pan and season.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the Millet and the juicy beef. Side with the tomato and the charred corn, and drizzle over the sour cream. Garnish with the spring onion greens. Excellent, Chef!
FLUFFED Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water and a drizzle of olive oil. 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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside..
JUICY Beef
Pat the Beef dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. Return the pan to high heat with a drizzle of oil. Fry the strips in small batches until browned, 30-60 seconds per side. Remove from the pan and season.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the Millet and the juicy beef. Side with the tomato and the charred corn, and drizzle over the sour cream. Garnish with the spring onion greens. Excellent, Chef!
FLUFFED Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water and a drizzle of olive oil. 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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY Beef
Pat the Beef dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. Return the pan to high heat with a drizzle of oil. Fry the strips in small batches until browned, 30-60 seconds per side. Remove from the pan and season.
SOME PREP
Loosen the sour cream with water in 5ml increments until drizzling consistency.
GRUB’S UP!
Serve the salad buddha-bowl style! Plate up the Millet and the juicy beef. Side with the tomato and the charred corn, and drizzle over the sour cream. Garnish with the spring onion greens. 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 Schnitzel (without crumb), Corn, Millet, NOMU Mexican Spice Blend, Sour Cream, Spring Onion, Spring Onions, Tomato, Tomatoes
What is the nutritional information of Wholesome Mexican Beef Bowl?
Calories: 584, Carbs: 65 grams, Fat: grams, Protein: 46.6 grams, Sugar: 6.2 grams, Salt: 291 grams
How do I prepare Wholesome Mexican Beef Bowl?
JUICY BEEF: Pat the beef dry with paper towel, cut into 1cm strips, and coat with the NOMU rub. Return the pan to high heat with a drizzle of oil. Fry the strips until browned, 30-60 seconds per side. Remove from the pan and season. FLUFFED MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. 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. GRUB’S UP!: Serve the salad buddha-bowl style! Plate up the millet and the juicy beef. Side with the tomato and the charred corn, and drizzle over the sour cream. Garnish with the spring onion greens. Excellent, Chef! SOME PREP: Loosen the sour cream with water in 5ml increments until drizzling consistency. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Wholesome Mexican Beef Bowl?
Beef, Beef Schnitzel (without crumb), Corn, Millet, NOMU Mexican Spice Blend, Sour Cream, Spring Onion, Spring Onions, Tomato, Tomatoes
How many calories does Wholesome Mexican Beef Bowl have?
584 calories
How much fat content does Wholesome Mexican Beef Bowl have?
grams
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