CARNE ASADA BOWL RECIPES

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CARNE ASADA BOWLS RECIPE | COOKING LIGHT



Carne Asada Bowls Recipe | Cooking Light image

This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Queso fresco is a firm, mild cheese—a great alternative to feta if you’re not a fan of the tang. Use as your go-to cheese for Mexican egg scrambles, burritos, or stuffed chiles. Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top.

Provided by Adam Hickman

Yield Serves 4

Number Of Ingredients 14

Cooking spray
1 (12-oz.) flank steak
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons olive oil
3/4 cup chopped white onion
1/2 cup unsalted chicken stock (such as Swanson)
1 (15-oz.) can unsalted pinto beans, rinsed and drained
3 cups chopped romaine lettuce
1 1/2 cups chopped tomato
1 ounce tortilla chips
1 ripe avocado, thinly sliced
1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
4 lime wedges

Steps:

  • Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces. Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits. Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.

Nutrition Facts : Calories 369, CarbohydrateContent 31 g, CholesterolContent 56 mg, FatContent 15.1 g, FiberContent 10 g, ProteinContent 28 g, SaturatedFatContent 3.6 g, SodiumContent 486 mg, SugarContent 4 g

CARNE ASADA BURRITO BOWL | BETTER HOMES & GARDENS



Carne Asada Burrito Bowl | Better Homes & Gardens image

To lighten up things without leaving you hungry, Kevin ditches the tortilla but keeps the rice. Extra veggies ramp up the fiber and antioxidants in every bite.

Provided by Kevin Curry

Categories     Recipes and Cooking

Total Time 1 hours 25 minutes

Yield 7 cups

Number Of Ingredients 22

1?¼ pounds lean flank steak, trimmed, cut into 1-inch pieces or sliced
1 tablespoon olive oil or avocado oil
½ cup finely chopped fresh cilantro
? cup low-sodium soy sauce
¼ cup Worcestershire sauce
Juice from 1 small orange or 1 lime
2 tablespoons minced garlic
1 tablespoon ground cumin
Pinch of black pepper
1 tablespoon olive oil or avocado oil
1 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups cooked brown or white rice
½ 15 ounce can black beans, rinsed and drained (3/4 cup)
½ cup enchilada sauce
1 tablespoon minced garlic
Season to taste with sea salt & pepper
Fresh cilantro, chopped
Lime wedges (and juice)
Mashed avocado or guacamole
Cherry tomatoes, halved

Steps:

  • Place steak in a resealable plastic bag or a large bowl. In a small bowl mix together cilantro, soy sauce, Worcestershire sauce, orange juice, 1 Tablespoon garlic, 1 Tablespoon olive oil, the cumin, and a pinch black pepper. Pour over steak, seal bag, and refrigerate 1 hour. (For most flavorful results, marinate 5 hours or overnight.)
  • Heat an extra-large skillet over medium-high. Add 1 Tablespoon olive oil, the remaining 2 Tablespoons garlic, the onion, and bell peppers. Cook 3 to 5 minutes or until onions turn slightly brown and translucent and edges begin to sear.
  • Add rice, black beans, and enchilada sauce to skillet; cook 2 to 3 minutes. Remove mixture from skillet.
  • Set same skillet over high. Once hot, coat with olive oil cooking spray; add steak. Cook about 5 minutes, stirring and cooking to desired doneness.
  • To assemble bowls: Add a portion of rice mixture to bowl; top with some steak. Add avocado, grape tomatoes, and chopped cilantro; serve with lime wedges. Serves 4.

Nutrition Facts : Calories 547 calories, CarbohydrateContent 57 g, CholesterolContent 62 mg, FatContent 19 g, ProteinContent 37 g, SaturatedFatContent 6 g, SodiumContent 626 mg, SugarContent 5 g

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