Ingredients
Scale
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 ears of corn, kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Cooked rice or quinoa, for serving
Instructions
- In a bowl, toss the steak cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the steak is evenly coated with the spices.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak and cook for 5-7 minutes, or until browned on all sides and cooked to your desired level of doneness. Remove from the skillet and set aside.
- In the same skillet, add the corn kernels, diced red bell pepper, and red onion. Cook for 5-8 minutes, or until the vegetables are tender and slightly charred. Stir occasionally to prevent burning.
- While the vegetables are cooking, prepare the cilantro cream. In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, and minced jalapeño (if using). Mix well and set aside.
- Assemble the bowls. Divide the cooked rice or quinoa among four bowls. Top with the cooked steak, sautéed corn and vegetables, and diced avocado. Drizzle generously with the cilantro cream.
- Garnish with extra chopped cilantro and a wedge of lime, if desired. Serve immediately.
Notes
For a spicier kick, leave the seeds in the jalapeño. Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. The cilantro cream can be stored in the refrigerator for up to 2 days. You can substitute the steak with chicken or shrimp for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg