This carne asada steak bowl is one of my absolute favorite Mexican inspired meals. I love the flavorful bites of beef seasoned with not just one type of chili powder, but the beef is seasoned with three different chili powders. Each delectable bite is packed with flavor! Each component in the bowl brings a punch of flavor that makes these bowls absolutely irresistibly devour-able to the very last delicious bite. Be sure to give this delicious, healthy recipe a try. You won’t be disappointed.
Are you a Mexican food lover like me? I love, love, love just about every iteration of Mexican food there is! Crispy Pan Fried Beef Tacos, Slow Cooker Chicken Tacos, Oven Baked Cheesy Chicken Tacos, Turkey Tacos, Tasty Ground Beef Enchiladas, Copycat Chipotle Grilled Chicken Burrito Bowls, Chorizo Nachos, Chipotle Shredded Beef Quesadillas, Amazing Chicken Tortilla Soup, served with a side of chips and the World’s Best Salsa. You name it and I can pretty much guarantee, if it has a Mexican flavor profile, I’m going to love it. And why yes, there are an awful lot of Mexican food recipes posted here at Nature Way. And no matter which one you decide to try, you are going to love it!
Prepare ingredients:
Start by measuring out the garlic powder, cumin, chili powder, Ancho chili powder, and Chipotle chili powder in a small bowl. Set aside. The combination of all these chili powders are what gives the beef its amazing punch of flavor!
Slice green onions/scallions into thin slices, separating the green and white parts.
Zest and squeeze the limes, reserving some to cut into wedges and serve on the side with each bowl.
Make the rice:
Since the rice takes the longest to cook, let’s get it going on the stove.
In a saucepan melt 1 tablespoon butter over medium heat and cook the white part of the scallions. Cook them for about 1-2 minutes; just until they begin to soften.
Stir in the rice and add water. Increase the heat and bring the mixture to a boil.
Once the liquid comes to a boil, reduce heat to the lowest setting and cover the pan. Cook for 20-25 minutes, or until rice is cooked and has absorbed all the liquid in the pan.
Once the rice has finished cooking, remove the pan from the heat and fluff the rice with a fork, Stir in 2 tablespoons of the reserved lime juice and 1/2 the reserved lime zest. Keep covered and warm until ready to serve.
Make the fresh tomato salsa:
While the rice is cooking it’s time to make the fresh tomato salsa. In a small bowl combine diced tomato, the reserved green part of the scallions, a squeeze of lime juice and the remaining half of the lime zest. Season with a little salt and pepper. Stir everything together and set it aside. Easy peasy! One and done!!!
Pickle the jalapeño pepper:
Next we are going to pickle the Jalapeño pepper. This is a quick pickling method that will enhance the flavor of the jalapeño pepper, and takes just a quick minute to do.
In a small bowl combine the sliced jalapeño, 1 tablespoon very hot water, 1 teaspoon sugar, 1 tablespoon of lime juice and a pinch of salt to taste. Stir this together and set it aside while you finish with the remaining ingredients.
Prepare the beef:
Cut steak into 1/2 inch pieces. Season generously with salt a pepper.
In a large frying pan heat a tablespoon of oil over medium heat. When the oil is hot, cook the beef.
Sprinkle the garlic powder, cumin and chili powders over the meat in the pan and stir to coat and combine the spices with the meat. Move the beef around the pan until it’s cooked through and browned on the edges.
Assemble and serve:
Spoon some rice into the bottom of each bowl. Top with the cooked steak, fresh tomato salsa, freshly chopped cilantro, a dollop of guacamole, a dollop of sour cream, some shredded cheddar cheese, some crumbled Queso Fresco cheese and finish with some of the quick pickled jalapeños.
Serve each bowl with a wedge of lime, and enjoy.
I typically serve these bowls with a side of chips and the World’s Best Salsa to round out the meal. I whip up this salsa every week so we always have it on hand. It’s delicious on just about EVERYTHING not just Mexican food! I think you will be utterly delighted with the punch of flavor you get from the very first bite of these carne asada burrito bowls. Each component is loaded with fresh flavor and when combined makes for one of the tastiest steak bowls you will ever enjoy. Not only is it oh so very tasty, but it’s a healthy meal you can feel good about serving to your family.
Carne Asada Steak Bowls
Ingredients
For the steak:
- 1 tsp Garlic powder
- 1/4 tsp Cumin
- 1 tsp Chili powder
- 1/2 tsp Ancho chili powder
- 1/2 tsp Chipotle chili powder
- Salt and pepper, to taste
- 1 lb Sirloin steak, cut into 1/4 inch pieces
- 1 tbsp vegetable oil
For the Rice:
- 1 bunch sliced scallions, white parts only
- 1 tbsp butter
- 1 cup rice
- 2 cups water
- 1 tsp salt
- ½ lime, juiced and zested
For the fresh tomato salsa:
- 2 Roma tomatoes, diced
- 1 bunch sliced scallions, green parts only
- 1 lime, juiced & zested
- salt and pepper, to taste
For the quick pickled jalapeño:
- 1-2 fresh Jalapeño peppers, seeded & thinly sliced
- 1 tbsp very hot water
- 1 tsp sugar
- 1 tbsp lime juice
- salt, to taste
To serve:
- ½ cup prepared Guacamole
- ½ cup sour cream
- 1 cup Monterey Jack or Cheddar cheese, shredded
- ½ cup Queso Fresco cheese, crumbled
- ½ bunch Cilantro, roughly chopped
Instructions
Prepare ingredients:
- In a small bowl mix together the steak seasonings; garlic powder, cumin, chili powder, Ancho chili powder, and Chipotle chili. Set aside.
- Zest and squeeze all the limes, reserving a lime cut into quarters to serve on the side with each bowl.
- Slice a bunch of green onions into thin slices, separating the green and white parts. Use the the white part for the rice and the green part for the fresh tomato salsa.
Make the rice:
- In a saucepan melt 1 tablespoon butter and cook the white part of the scallions. Cook for 1-2 minutes until the onions just begin to soften.
- Stir in the rice and add water. Bring to a boil.
- Once the mixture comes to a boil, reduce heat to the lowest setting possible and cover with a tight fitting lid. Cook for 20-25 minutes, or until rice is cooked and has absorbed all the liquid in the pan.
- Once the rice has finished cooking, fluff it with a fork and stir in 2 tablespoons of the reserved lime juice and 1/2 the reserved lime zest.
- Keep rice covered and off heat while you prepare the remaining ingredients and you're ready to assemble the bowls and serve.
Make the fresh tomato salsa:
- In a small bowl combine diced tomato, the reserved green part of the scallions, a squeeze of lime juice and half the lime zest.
- Season with salt and pepper, stir together and set aside.
Pickle the jalapeño pepper:
- In a small bowl combine jalapeño, 1 tablespoon very hot water, 1 teaspoon sugar, 1 tablespoon lime juice and salt to taste. Stir together and set aside.
Prepare the beef:
- Season steak with salt a pepper.
- In a large frying pan heat a tablespoon of oil over medium heat.
- When the oil is hot, cook the beef. Sprinkle garlic powder, cumin and chili powders over the meat in the pan and stir to coat the meat with the spices. Move the beef around the pan with a spatula until it's cooked through and browned along the edges, about 3-4 minutes.
To serve:
- Spoon rice some into the bottom of each bowl. Top the rice with the cooked steak, fresh tomato salsa, shredded and crumbled cheeses, some of the quick pickled jalapeños, some chopped cilantro, a dollop of guacamole and sour cream.
- Serve each bowl with a couple wedges of lime on the side.
Notes
This post was originally published February 2020 and republished with updated photos, recipe notes, and new content March 2025.
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