Honey Lime Steak Burrito Bowls
Servings: 5 servings
Nutrition
Calories: 605kcal | Carbohydrates: 73g | Protein: 41g | Fat: 17g | Fiber: 9.8g
These Honey Lime Steak Burrito Bowls will keep you excited for lunch time all week long. Made up of sirloin steak, a jalapeño herb rice, and corn and peppers, these burrito bowls will only take an hour to prep.
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Ingredients
- 1.5 lbs (681 g) top sirloin steak
- 1 tbsp (15 g) oil
- 2 tbsp (30 g) lime juice
- 1 tbsp (15 g) soy sauce
- 1 tbsp (12 g) chili powder
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) pepper
- 0.5 tsp (2 g) baking soda
- 0.5 tsp (3 g) salt
- 1 tbsp (21 g) honey
- 1 tbsp (15 g) oil to cook beef
For the Rice
- 1.5 cups (270 g) rice
- .25 bunch (30 g) cilantro
- 2 medium (20 g) scallions
- 1 small (20 g) jalapeño
- salt to taste
For the Vegetables
- 1 medium (150 g) green pepper
- 1 cup (100 g) frozen corn
- 14.5 oz (420 g) canned black beans
- 0.5 tbsp (7.5 g) oil
- 10 tbsp (120 g) salsa
Instructions
For the Steak
- Use your sharpest knife to cut the steak into thin strips of about 1/4 inch in thickness and 1 inch long. Think similar to the shape you would see in fajita meat.
- In a large bowl mix together 1 tbsp of the oil, 1 tbsp of the lime juice, the soy sauce, all of the seasonings, and the baking soda. Stir to combine, this is the marinade.
- Add the steak to the marinade and mix so each piece of beef is well coated. Massage the beef in your hands a bit to help tenderize it. Allow to marinate for a few minutes while you prepare the other ingredients.
- Once it is ready to be cooked, heat a large skillet over medium high to high heat. To achieve proper browning, it is best to cook this steak in batches to not overcrowd the pan. I have accounted or 1 tbsp of oil to assist in cooking this beef.
- Add half of the steak and 0.5 tbsp of oil to the pan and spread it out across the surface to give it space between pieces. Because we cut this so thin it will cook quickly. Give it about 2 minutes over the heat, undisturbed, to develop color and then toss it around to the other side. Cook for an additional 2 minutes and remove it from the pan and store on a plate.
- Add the remaining oil and beef and repeat the cooking process. Once this 2nd batch is complete, add all the beef back to the pan and pour in 1 tbsp of lime juice and honey. Stir to coat the beef and allow to cook and caramelize over the heat for 1-2 minutes. Remove the skillet and set aside until you are ready to plate.
For the Rice
- While the beef is marinating you can work through these remaining preparation steps.
- Wash 1.5 cups (270g) of dry uncooked rice until the water runs clear. Cook the rice using your preferred method. I used my rice cooker and filled it with water to just barely beneath the 2 cup line. If you use the stovetop method, I would use 2.25 cups (340g) water to cook it.
- While the rice is cooking, roughly chop the jalapeño, green onions, and cilantro into smaller pieces. If you don't like heat, remove the seeds and white interior of the jalapeño. You can include both the stems and leaves for the cilantro.
- Add the chopped jalapeño, green onions, cilantro, and 0.25 cups of water to a small blender and blend until smooth. Set aside until the rice is ready.
- Once the rice has finished cooking, pour in the green mixture and stir to evenly distribute. Place the lid back on top and allow it to steam for an additional 5-10 minutes.
- Season with salt to your liking.
For the Vegetables
- Wash and cut your bell pepper into a small dice to match the size of the corn kernels.
- For this recipe I use frozen corn kernels to make things easy. Canned or fresh can obviously work as well. Weigh/measure out the corn to prepare to be cooked.
- In your skillet, add 1 tbsp of oil over medium high heat and add in the corn and peppers. Sprinkle over some salt and cook for a few minutes until the peppers have begun to soften.
- While the vegetables are cooking, drain and rinse 1 can of black beans. These won't need to be cooked, you can just portion them into your containers straight out of the can.
Plating
- If you would like to pair this with a side of salsa, measure out 5 portions of 2 tbsp each into ramekins.
- This recipe makes 5 Divide all of the steak, peppers/corn, beans, and rice evenly into your 5. It will last for up to 5 days in the fridge.
NUTRITIONAL INFO FOR THE Honey Lime Steak Burrito Bowls
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
364g
Protein
206g
Fat
83g
Calories
3027 cals
This Post Has 4 Comments
REALLY tasty recipe. The beef ends up incredibly good, and the rice is no slouch either. Definitely one of the more expensive recipes on here to make, but worth it once in a while. The baking soda is missing from the ingredients, so you’ll have to reference the video for that. It does feel a bit weird to add some lime juice (acid) AND baking soda (base) to the marinade, but you can’t argue with the results.
The baking soda velvetizes the meat. It basically helps make it more tender. Great to help leaner cuts like this from becoming too chewy and dry.
How much baking soda do you use? I don’t see that in the recipe
Nevermind I found it, I need to learn to read haha!