BEEF-Steak and Brown Rice Burrito Bowl

By Unblond1

Ingredients

• Black Beans And Rice:
• 1/8 tsp ground coriander
• 1/8 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp pepper
• 6 oz beef tenderloin
• 2 tsp olive oil
• 1/2 small onion, sliced
• 1/4 tsp chili powder
• 1 1/2 cups thinly sliced stemmed kale
• 1/2 sweet red pepper, sliced
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 6 tablespoons (1/2 rice cooker cup) brown rice
• necessary amount of chicken or beef broth
• 1/3 cup rinsed drained canned black beans
• 1/4 cup passata
• 1/8 tsp salt
• 1/8 tsp pepper

Details

Servings 3
Adapted from canadianliving.com

Preparation

Step 1

Black Beans and Rice: In large saucepan, heat oil over medium-high heat; cook garlic, chili powder, coriander and cumin, stirring, until fragrant, about 1 minute. Stir in rice, salt and pepper. Scrape into rice cooker and add broth and passata; cover and cook for 1 cycle on brown rice. When done, scatter black beans over rice, close cover again and hold on keep warm until serving time.

Meanwhile, stir together coriander, cumin and half each of the salt and pepper; rub all over steak.

In nonstick skillet, heat half of the oil over medium-high heat; cook steak, turning once, until medium-rare, 6 to 8 minutes. Transfer to plate; let stand for 5 minutes before slicing thinly.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook onion and chili powder until softened, about 3 minutes. Stir in kale, red pepper, 1 - 2 tbsp water or broth, and remaining salt and pepper; cook, stirring often, until kale is wilted and peppers are tender-crisp, about 6 minutes.

Divide rice mixture among bowls; top with kale mixture and steak.

Garnish with chopped fresh coriander and a lime wedge.