Recipes and Cooking Carne Asada Burrito Bowl 4.7 (3) 3 Reviews To lighten up things without leaving you hungry, Kevin ditches the tortilla but keeps the rice. Extra veggies ramp up the fiber and antioxidants in every bite. By Kevin Curry Kevin Curry Facebook Instagram Twitter Website Kevin Curry is the founder of FitMenCook, an online community that inspires men and women to eat healthy and stay fit with healthy recipes that, in Kevin's words, "are never, ever boring." With over 2 million followers around the world, Kevin has become one of today's most sought-after personalities in nutrition, health, and wellness. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 85 mins Servings: 4 Yield: 7 cups Jump to Nutrition Facts Ingredients 1 ¼ pound lean flank steak, trimmed, cut into 1-inch pieces or sliced Steaak Marinade: 1 tablespoon olive oil or avocado oil ½ cup finely chopped fresh cilantro ⅓ cup low-sodium soy sauce ¼ cup Worcestershire sauce Juice from 1 small orange or 1 lime 2 tablespoon minced garlic 1 tablespoon ground cumin Pinch of black pepper Rice Mixture: 1 tablespoon olive oil or avocado oil 1 white onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 3 cup cooked brown or white rice ½ 15 ounce can black beans, rinsed and drained (3/4 cup) ½ cup enchilada sauce 1 tablespoon minced garlic Season to taste with sea salt & pepper Garnish: Fresh cilantro, chopped Lime wedges (and juice) Mashed avocado or guacamole Cherry tomatoes, halved Directions Place steak in a resealable plastic bag or a large bowl. In a small bowl mix together cilantro, soy sauce, Worcestershire sauce, orange juice, 1 Tablespoon garlic, 1 Tablespoon olive oil, the cumin, and a pinch black pepper. Pour over steak, seal bag, and refrigerate 1 hour. (For most flavorful results, marinate 5 hours or overnight.) Heat an extra-large skillet over medium-high. Add 1 Tablespoon olive oil, the remaining 2 Tablespoons garlic, the onion, and bell peppers. Cook 3 to 5 minutes or until onions turn slightly brown and translucent and edges begin to sear. Add rice, black beans, and enchilada sauce to skillet; cook 2 to 3 minutes. Remove mixture from skillet. Set same skillet over high. Once hot, coat with olive oil cooking spray; add steak. Cook about 5 minutes, stirring and cooking to desired doneness. To assemble bowls: Add a portion of rice mixture to bowl; top with some steak. Add avocado, grape tomatoes, and chopped cilantro; serve with lime wedges. Serves 4. Rate it Print Nutrition Facts (per serving) 547 Calories 19g Fat 57g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 547 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 62mg 21% Sodium 626mg 27% Total Carbohydrate 57g 21% Total Sugars 5g Protein 37g Vitamin C 69.3mg 347% Calcium 60mg 5% Iron 4.8mg 27% Potassium 1052mg 22% Folate, total 62.6mcg Vitamin B-12 3.3mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.