This recipe was inspired by a taco shop in my hometown that is sadly, no longer in business. They used to serve $1 tacos on Sunday nights that consist of steak, onion, and cilantro. They were severed on corn tortillas with a lime. Delicious! I wanted to duplicate the steak, onion, cilantro, lime idea for this meal. I have come to find out that I’m slightly obsessed with those 3 ingredients together: onion, cilantro, and lime. Seriously, try them together sometime! Back to these beef burrito bowls, they turned out fabulous and are so very easy!
This meal couldn’t be easier. Throw the ingredients in the crockpot and later the rice in a rice cooker and walk away. Let the meal literally cook itself. Brilliant! (and delicious!)
Beef Burrito Bowl
1-1.5 lb steak (I used top sirloin)
1/2 onion, chopped in small strips
1 tsp minced garlic
2 cubes (or equivalent) beef bouillon
1. Lightly spray the inside of your crockpot with a cooking oil. Throw all ingredients in the crockpot. Cook on low for 3-4 hours or on high for 1-2 hours. This will cook fast as you are not cooking much volume.
2. Shred steak with a fork. Serve on top of rice, cooked per package instructions. Top with your favorite taco fixings. I used chopped cilantro, chopped onion, and lime juice. *The steak is also good used in hard or soft shells with your favorite taco fixings.