Beef chuck braised in in the oven with carrots, onion, garlic served with peas, green beans and parsley on top of creamy polenta.

INGREDIENTS

1. 600g lean beef strips
2. 30g packet taco seasoning
3. 2 x 250g microwave brown rice and quinoa
4. 400g can black beans, drained, rinsed
5. 200g pre-packed coleslaw
6. 1 large avocado, diced
7. 2 vine-ripened tomatoes, diced
8. Coriander sprigs, light sour cream, lime wedges, to serve

METHOD

Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
Prepare brown rice and quinoa according to packet instructions.
Divide rice and quinoa, beans and coleslaw between bowls.
Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.

Sourced from Meat & Livestock Australia