Speedy Double Beef Fajita Salad Bowl
with Avocado & Smokey Aioli
Mexican spiced beef strips taste good on their own, but even better in a capsicum and avocado salad! The heat doesn't stop there. With a sprinkle of chilli flakes and some cooling smokey aioli, this meal should come with a warning sign because it's that addictive!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Avocado
500 g
Beef Strips
1 sachet
Chilli Flakes
1
Capsicum
1
Brown Onion
1 packet
Shredded Cabbage Mix
1 sachet
Mexican Fiesta Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Thinly slice capsicum and brown onion (see ingredients). Slice avocado in half, scoop out flesh and thinly slice. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican fiesta spice blend and a drizzle of olive oil. Add beef strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return frying pan to high heat with a drizzle of olive oil. • Cook onion and capsicum, until tender, 4-5 minutes. • Remove from heat, and return cooked beef to pan, tossing to combine. Season to taste.
• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Season to taste. • Divide salad, beef fajita mixture and avocado slices between bowls. Top with smokey aioli. • Season avocado with a pinch of salt and pepper. Sprinkle over a pinch of chilli flakes (if using). Enjoy!
