Mexican Beef with Avocado Salsa

Iron-Rich to Start the Week

Freezable

Batch Cooking Friendly

Marinade Ahead

Easy Portion Controlled

30 minutes cooking time

Ingredients

Salsa:
½ avocado, pitted & diced
8 cherry tomatoes, halved
1 small red onion, diced
2 tbs coriander, chopped finely
½ lemon, juiced
Salt to taste
½ teaspoon olive oil

Beef:
1 tablespoon onion powder
350g beef strips, uncooked
2 tablespoon dried thyme
1 teaspoon ground allspice
1 teaspoon cinnamon
1 tsp cayenne
1 tablespoon olive oil
½ teaspoon honey

Tip: Substitute with Harris Farm Markets Mexican spice mix for convenience.

Instructions
1. Add all ingredients under “beef” in a large mixing bowl and mix well. Marinade in the fridge for 1 hour prior to cooking.
2. Add all ingredients under “salsa” in a bowl and mix through. Add dressing (lemon, oil & salt) when you’re ready to eat.
3. Heat a non-stick pan on medium heat with olive oil.
4. Cook beef in small batches – don’t overcrowd the pan.
5. Once cooked, dress the salad and throw in the beef.

Tip: Bulk marinade beef strips and then portion freeze so you can use it throughout the week or even throughout the month when needed.
Cook on a grill or barbeque to give it that beautiful smokey flavour.

Supercharge with add-ons:
Cucumbers, mixed leafy greens, hemp seeds, mixed beans, red capsicum.

Yields 2
Energy: 490kcal
Protein: 54.74g      Carbohydrate: 15.25g      Fat: 23.34g
Fibre: 5.29g