Description
A quick filling weeknight dinner that feeds a crowd
Ingredients
Scale
- 1 lb. Steak (sirloin), cut into bite-sized pieces
- 1 tbsp. Olive oil
- 1 tsp. Ground cumin
- 1 tsp. Paprika
- Salt and pepper, to taste
- 1 Cup Brown rice (cooked)
- 1 can Black beans (drained and rinsed)
- 1 Red onion, thinly sliced
- 1 Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Shredded cheese (cheddar or Mexican blend)
- Sour cream, for topping
Instructions
Prepare the Rice:
- Click here for the foolproof method I use to make the fluffiest rice.
Cook the Steak:
- Heat olive oil in a large skillet over medium-high heat.
- Add the steak pieces to the pan and season with cumin, paprika, salt, and pepper.
- Cook the steak for about 5-7 minutes, stirring occasionally, until the steak is browned and cooked through. Remove from heat and set aside.
Prepare the Beans:
- In a separate pan, heat the black beans until warmed through, about 3-4 minutes.
Assemble the Bowl:
- Start by layering the cooked brown rice at the bottom of your bowl.
- Add the warm black beans, followed by the cooked steak.
- Top with corn, red onion, shredded cheese, cherry tomatoes, avocado, and a dollop of sour cream.
