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Mexican beef salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Mexican beef salad
Mexican beef salad
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Ingredients

  • 400g butternut pumpkin, peeled, cut into 1cm cubes
  • olive oil cooking spray
  • 4 limes
  • 450g beef rump steak, trimmed
  • 35g packet taco seasoning
  • 400g can red kidney beans, rinsed, drained
  • 310g can corn kernels, rinsed, drained
  • 1/2 cup fresh coriander leaves
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed

Method

  • Step 1
    Preheat oven to 200°C. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.
  • Step 2
    Meanwhile, preheat a barbecue plate or chargrill on medium heat. Juice 2 limes and set aside. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes to rest.
  • Step 3
    Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.
  • Step 4
    Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice. Thinly slice beef. Add to pumpkin mixture. Toss to combine. Serve with lime halves.
  • High fibre
  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi

Nutrition

  • 1410 kj

    Energy

  • 8g

    Fat Total

  • 3g

    Saturated Fat

  • 11g

    Fibre

  • 31g

    Protein

  • 70mg

    Cholesterol

  • 1201.38mg

    Sodium

  • 12g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve
  • Author: Amanda Lennon
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

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