Ingredients
- Serves 4
Method
- Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
- Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
- Prepare brown rice and quinoa according to packet instructions.
- Divide rice and quinoa, beans and coleslaw between bowls. Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.
Tips
- Slice your own beef strips using rump, sirloin or porterhouse steak.
- Use any beans of your choice in the bowl– black-eyed beans, cannellini beans, red kidney beans, four bean mix.
- For the kids, serve with hard or soft taco shells.