Mexican Beef with Avocado, Asparagus, and Baldo Rice
🌟Main ingredient:Beef
✨secondary ingredients: avocado and asparagus
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
300g
beef
(e.g.
flank
steak
or
sirloin),
thinly
sliced
2
avocados,
pitted
and
sliced
1
bunch
asparagus,
trimmed
and
cut
into
bite-sized
pieces
1
cup
baldo
rice
2
cups
water
1
tablespoon
olive
oil
1
teaspoon
ground
cumin
1
teaspoon
paprika
1/2
teaspoon
garlic
powder
Salt
and
black
pepper
to
taste
Fresh
cilantro,
for
garnish
Cooking steps
In a small bowl, mix together the ground cumin, paprika, garlic powder, salt, and black pepper.
Coat the beef slices with the spice mixture.
Heat olive oil in a skillet over medium-high heat.
Add beef slices to the skillet and cook for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the asparagus and cook for 4-5 minutes until slightly tender.
Meanwhile, rinse the baldo rice under cold water until the water runs clear.
In a pot, bring 2 cups of water to a boil. Add the rinsed baldo rice and cook according to package instructions.
Once the rice is cooked, fluff it with a fork and set aside.
Divide the cooked baldo rice, cooked beef, sliced avocado, and asparagus between two plates.
Garnish with fresh cilantro.
Serve and enjoy!
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