---
title: Saucy Steak Burrito Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/saucy-steak-burrito-bowls-5ef10e0a6baa8451ec5ec604
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Spicy
rating: 4.5
rating_count: 9200
source_chef: Michelle Doll Cow
nutrition:
  calories: 480
  protein: 33
  fat: 16
  saturated fat: 4.5
  carbohydrates: 51
  sugar: 5
  fiber: 4
  cholesterol: 85
  sodium: 980
  potassium: 710
  calcium: 80
  iron: 2.4
image: "https://images.recipes.furrysalamander.com/Latin%20American%20Recipes/Bowls/saucy-steak-burrito-bowls.avif"
---
In a #small pot{}, combine @jasmine rice{1%cup} and @water{¾%cup}, and a pinch of @salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.  
4 SERVINGS: Use 1½ cups water.

While rice cooks, wash and dry all produce. Finely dice @tomato{2%unit}. Halve, peel, and cut @red onion{2%unit} into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. Separate and quarter @lime{2%unit}. Core, deseed, and dice @long green pepper{2%unit} into ½-inch pieces. Mince @cilantro{½%oz}. Pat @diced steak{20%oz} dry with @paper towels.  
4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.

In a #small bowl{}, combine tomato, minced onion, and juice from half the lime; season with @salt. Add @smoky red pepper crema{4%tbsp} to a separate #small bowl. Stir in @water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of @cooking oil{1%tsp} in a #medium pan{} over medium-high heat. Add poblano and onion wedges. Season with @salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate. 4 SERVINGS: Use a large pan.

Add another large drizzle of @cooking oil{} to the same #medium pan{}; increase heat to high. Add @diced steak{20%oz} and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. Stir in @tex-mex paste{2%oz} and @water ¼ cup until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. 4 SERVINGS: Use 1/3 cup water.

Fluff rice with a fork; stir in @butter{1%tbsp}, lime zest, and half the cilantro. Season with @salt and @black pepper. Divide rice between bowls and top with the charred veggie mix, diced steak, salsa, @smoky red pepper crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges. 4 SERVINGS: Use 2 TBSP butter.