We do burritos a little different Down Under—hold the tortilla and add plenty of diced grassfed Aussie beef. It’s a meatier (and dare we say tastier!) version for you and 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 lb. Australian grassfed beef top round, small dice (no larger than 1/2 in by 1/2 in)
1 packet (1 oz) taco seasoning
2 C cooked, hot, white rice
½ C chopped fresh cilantro leaves
½ tsp kosher salt
¼ tsp black pepper
1 C chunky salsa
1 C 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.
For a keto-friendly version:
For a paleo-friendly version:
For a Whole-30 friendly version: