Mole-Spiced Beef Bowl with Red Quinoa, Radish & Creamy Avocado
  • Prep time: 30 minutes
  • Calories: 600
In this recipe you will season the beef with a warming spice mix inspired by 'Mole'- a regional Mexican blend that typically uses dried chili, cocoa, paprika and more - as well a chipotle in adobo which is a rich, smoky, spicy Mexican sauce (adobo) made of smoke-dried, ripe jalapeno chilies (chipotle). For texture, we’re topping it all off with creamy avocado, along with cooling dollops of lime-seasoned sour cream and crunchy radish. Share the moment #youplateit on Instagram or Facebook.
Ingredients
  • 250 Grams of Porterhouse Steak (Thick-Cut)
  • 0.5 Cups of Red Quinoa
  • 1 Avocado
  • 0.5 Baby Cos Lettuce
  • 1 Small Bunch of Coriander
  • 80 Grams of Sour Cream
  • 1 Tablespoons of Mole Spice Mix
  • 2 Tablespoons of Chipotle in Adobo
  • 1 Lime
  • 3 Radish
  • 1 Lebanese Cucumber
  • 50 Grams of Tortilla Chips
Recipe

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 15 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Prepare Ingredients:

Wash the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice. Cut off and discard the root end of the lettuce; thinly slice crosswise. Slice cucumber lengthwise and slice into 2-3 mm half moons. Roughly chop the coriander leaves and stems. Zest and quarter the lime. Pat dry steak on paper towel and cut into bite size chunks.

Marinate Radish:

In a bowl, combine the radishes and the juice of 1 lime wedge; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. In a bowl, combine the sour cream, half the lime zest and the juice of 1 lime wedge; mix until smooth. Season with salt and pepper to taste.

Cook Beef:

Heat olive oil (enough to cover base) in a pan on medium-high until hot. Coat the beef in the mole spice mix and season with salt. Add spiced beef to the pan and cook for 3 to 5 minutes, or until browned. Add as much of the Chipotle in Adobo as you'd like (it's spicy). Cook for another 3 to 5 minutes, or until the beef is cooked to your liking. Turn off the heat and check seasoning.

Finish Quinoa:

To the pot of cooked quinoa, add the remaining lime zest and stir to thoroughly combine, seasoning with salt and pepper to taste. In a bowl, combine the lettuce and half the coriander; drizzle with olive oil (extra virgin if you have it) and season with salt and pepper to taste.

You Plate It:

Pit, peel, and medium dice the avocado. Place in a bowl and top with the juice of 1 lime wedge to prevent browning, season with salt and pepper. Divide the quinoa among bowls. Top with the cooked beef, lettuce, cucumber, avocado and radishes. Garnish with the tortilla chips, sour cream, and remaining coriander. Enjoy!