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Saucy Steak Burrito Bowls

Saucy Steak Burrito Bowls

with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro-Lime Rice

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced steak, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Tags:Calorie Smart
Allergens:MilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Poblano Pepper

10 ounce

Diced Steak

1 unit

Tex-Mex Paste

1 unit

Roma Tomato

1 unit

Lime

¼ ounce

Cilantro

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber5 g
Protein36 g
Cholesterol110 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Zester
Small Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

2

While rice cooks, wash and dry all produce. Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro. Pat diced steak* dry with paper towels. • 4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.

3

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

4

• Heat a large drizzle of oil in a medium pan over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate. • 4 SERVINGS: Use a large pan.

5

• Add another drizzle of oil to same pan; increase heat to high. Add steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. • Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.

6

• Fluff rice with a fork; stir in 1 TBSP butter, lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy steak, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.