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    Dinner · Mexican

    Fajita steak rice bowl

    Fajita-spiced steak seared hard and sliced over smoky rice with sweet roasted peppers. A cool spoonful of yoghurt and fresh coriander finish a dinner that is on the table in fifteen minutes.

    Prep
    5 minutes
    Cook
    10 minutes
    Makes
    2 portions
    Difficulty
    Easy
    Fajita steak rice bowl

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    624kcal
    Protein
    33g
    Carbs
    47g
    Fat
    32g

    Where the calories come from

    • Protein 22%
    • Carbs 31%
    • Fat 47%
    Fibre
    4.5 g
    Sugar
    7.8 g
    Salt
    3.87 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £4.95a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 250g beef sirloin
    • 30g fajita seasoning
    • 2 tbsp olive oil
    • 250g pre-cooked Mexican rice, pouch
    • 90g roasted red pepper, from a jar, sliced
    • 1 lemon, half juiced, half cut into wedges
    • 15g fresh coriander, roughly chopped
    • yoghurt to taste, to serve

    Method

    1. Rub the sirloin all over with half its olive oil and half its fajita seasoning.

    2. Get a heavy pan very hot. Sear the sirloin 2 minutes a side, which leaves it medium-rare, then let it rest on a board.

    3. Turn down to medium. Tip in what is left of the seasoning and oil, along with the peppers, and stir-fry for 1 minute. Add only the rice for the portions you're eating now and stir-fry until piping hot, 2 minutes, loosening with water if it catches. Heat the rest of the rice when you eat the leftovers.

    4. Squeeze over juice from half the lemon. Mix in half the coriander, then season.

    5. Cut the sirloin into thin strips. Share out the rice into bowls, lay steak strips on top and add a spoonful of yoghurt.

    6. Finish with leftover coriander, plus wedges cut from the other lemon half.

    Adapted from BBC Good Food

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