Ancho-BBQ Beef Bowls with Avocado, Marinated Tomatoes, & Sweet Peppers

Ancho-BBQ Beef Bowls

with Avocado, Marinated Tomatoes, & Sweet Peppers

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Here, we’re highlighting smoky ancho chile paste by using it along with tangy barbecue sauce to coat our beef and peppers as they cook in the pan. Bites of smooth avocado, fresh tomatoes, and creamy lime sauce round out the dish and provide perfect contrast to the bold flavors.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Ancho-BBQ Beef Bowls with Avocado, Marinated Tomatoes, & Sweet Peppers
Title
time-saving
tips & techniques
Jasmine Rice
Barbecue Sauce
How To: Ripen an Avocado
Lime
Sweet Pepper
How To: Prevent Browning
Avocado
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the beef & sweet peppers:
2 Cook the beef & sweet peppers:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Thinly slice crosswise into rings. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, chile paste, barbecue sauce, and sliced sweet peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

While the beef and sweet peppers cook, halve the lime crosswise. Pit, peel, and thinly slice the avocado. Quarter the tomatoes; place in a bowl. Add the pickled peppers and the juice of 1 lime half; drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate.

Make the lime sour cream & serve your dish:
4 Make the lime sour cream & serve your dish:

In a bowl, combine the sour cream or crema and the juice of the remaining lime half. Season with salt and pepper. Assemble the bowls using the cooked rice, cooked beef and sweet peppers, marinated tomatoes, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Tips from Home Chefs

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Ancho-BBQ Beef Bowls

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Cook the beef & sweet peppers:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Thinly slice crosswise into rings. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, chile paste, barbecue sauce, and sliced sweet peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the peppers are softened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

Cook the beef & sweet peppers:
Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

While the beef and sweet peppers cook, halve the lime crosswise. Pit, peel, and thinly slice the avocado. Quarter the tomatoes; place in a bowl. Add the pickled peppers and the juice of 1 lime half; drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate.

4 Make the lime sour cream & serve your dish:

In a bowl, combine the sour cream or crema and the juice of the remaining lime half. Season with salt and pepper. Assemble the bowls using the cooked rice, cooked beef and sweet peppers, marinated tomatoes, sliced avocado, and lime sauce. Season the avocado with salt and pepper. Enjoy! 

Make the lime sour cream & serve your dish:
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