Create this quick and tasty bowl of goodness to revive and refuel after a long day!
INGREDIENTS:
| 1.5kg | Striploin steak |
| 2 tbsp | Olive oil |
| ¼ cup | Hot sauce |
| ¼ cup | YR sauce |
| 2 tsp | Soy sauce |
| 1 tbsp | Honey |
| 2 | Chopped garlic cloves |
| Pinch of Salt | |
| 1 cup | Rice |
| 2 cups | Water |
| 3 tbsp | Rice vinegar |
| A sprig of coriander | |
| 1 cup | Black beans |
| 2 cup | Pico de Gallo |
| 1 cup | Sweetcorn |
| 1 cup | Sour cream |
| 1 | Lime(zest & juice) |
| 1 | Sliced avocado |
PREP TIME: 15 minutes
COOKING TIME: 12 minutes
METHOD:
- Combine the ingredients for marinade in a bowl, olive oil, hot sauce, YR sauce, honey, chopped garlic cloves and onion. Add Striploin steak and let it marinate for at least 1 hour.
- Steam rice with water, rice vinegar and set aside, once cooled down add salt and freshly chopped coriander.
- Make Pico de Gallo made of fine chopped onion, tomato, chili, coriander, lime and salt.
- Place the steak on the pan for 6 minutes each side. Cook until medium. Remove the steak and let rest for 10 minutes. Slice the steak thinly against the grain.
- Mix sour cream with lime juice and zest.
- Assemble ingredients into four bowls. Add rice, black beans, sweetcorn, Pico de Gallo and steak. Serve with lime sour cream.
