Speedy 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
capsicum
½
brown onion
1
avocado
1 sachet
Mexican Fiesta spice blend
1 packet
beef strips
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
pinch
chilli flakes
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
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 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!
