chef Adam Moore Grassfed beef bowl-ito with cilantro rice

  • Prep time 20Min
  • Cook time 10Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Sirloin
  • Serves 4

Never heard of a burrito from Down Under? Aussies like theirs in a bowl with diced grassfed beef and all the toppings. It’s a meatier version for your mates!


Portion size:
½ cup rice, 4 oz. diced beef, Garnishes

Alternate Cuts: Top sirloin, ribeye, strip or ground

2 tbsp vegetable oil
1 pound Australian grassfed beef top round, small dice (no larger than 1/2 in by 1/2 in)
1 packet (1 oz) taco seasoning
2 cups cooked, hot, white rice
½ cup chopped fresh cilantro leaves
½ tsp kosher salt
¼ tsp black pepper
1 cup chunky salsa
1 cup drained canned reduced-sodium black beans
1 diced ripe avocado
4 tbsp reduced-fat sour cream
1 tsp ground cumin
4 tsp thinly sliced scallion


For the beef: Preheat a large skillet over HIGH heat and add the oil. Once the oil begins to smoke, add the beef to the pan and quickly sear for about 1 minute. Next, add the taco seasoning and cook for a few more minutes, being careful not to overcook the meat, 3 to 4 minutes. Remove from heat and reserve the meat until ready to use.

For the cilantro rice:
In a large bowl, combine the cooked rice with the fresh cilantro; season with salt and pepper.

To serve:
For each serving, place ½ cup of the cilantro rice in the bottom of a large bowl and top with one quarter (4 oz.) of the diced beef, ¼ cup salsa, ¼ cup black beans, one quarter of the avocado, 1 Tablespoon sour cream, ¼ teaspoon cumin, and 1 teaspoon scallion. Serve immediately.