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
Wholesome Mexican Beef Salad
with charred corn & bulgur wheat
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
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
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/" title="View all our recipes with Beef at eCook">Beef STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-strips/" title="View all our recipes with Beef Strips at eCook">Beef Strips - 150g
Tomato - 1
Guacamole - 40g
Fresh Coriander - 4g
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/" title="View all our recipes with Beef at eCook">Beef STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-strips/" title="View all our recipes with Beef Strips at eCook">Beef Strips - 300g
Tomato - 1
Guacamole - 80g
Fresh Coriander - 8g
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/" title="View all our recipes with Beef at eCook">Beef STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-strips/" title="View all our recipes with Beef Strips at eCook">Beef Strips - 450g
Tomatoes - 2
Guacamole - 120g
Fresh Coriander - 12g
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/" title="View all our recipes with Beef at eCook">Beef STROG
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">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 - 300ml
NOMU Mexican Spice Blend - 20ml
Corn - 160g
Lettuce Leaves - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-strips/" title="View all our recipes with Beef Strips at eCook">Beef Strips - 600g
Tomatoes - 2
Guacamole - 160g
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Wholesome Mexican Beef Salad?
The preparation time for Wholesome Mexican Beef Salad with charred corn & bulgur wheat is between 15 and 30 minutes.
What is the total time required to make Wholesome Mexican Beef Salad with charred corn & bulgur wheat?
The total time required to make Wholesome Mexican Beef Salad with charred corn & bulgur wheat is between 20 and 35 minutes.
How many servings does Wholesome Mexican Beef Salad provide?
4 servings
What are the main ingredients in Wholesome Mexican Beef Salad?
Beef, Beef Strips, Bulgur Wheat, Corn, Cos Lettuce, Fresh Coriander, Guacamole, Lettuce Leaves, NOMU Mexican Spice Blend, Tomato, Tomatoes
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?
Beef, Beef Strips, Bulgur Wheat, Corn, Cos Lettuce, Fresh Coriander, Guacamole, Lettuce Leaves, NOMU Mexican Spice Blend, Tomato, Tomatoes
How many calories does Wholesome Mexican Beef Salad have?
545 calories
How much fat content does Wholesome Mexican Beef Salad have?
grams
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