Name: Chili Lime Beef & Roasted Corn Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: PT-488526H35M56S
Cuisine: Tex‑Mex / Southwestern
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 2 tbsp olive oil, divided; Zest and juice of 2 limes; 2 garlic cloves, minced; 1–2 tbsp chili powder (or chili‑lime seasoning); Salt and pepper, to taste; 2 cups cooked rice (white, brown, or cilantro‑lime rice); 2 cups corn kernels (fresh or frozen), roasted or charred; 1 red bell pepper, diced (optional, for corn salsa); ¼ cup chopped red onion (optional); 2 tbsp chopped cilantro (plus extra for garnish); Optional toppings: avocado slices, black beans, lime wedges, crema or sour cream

Description

Bright and bold chili‑lime beef paired with smoky roasted corn over cilantro‑lime rice—fresh, flavorful, and perfect for breezy autumn dinners.

Ingredients

Scale

1 lb flank steak or sirloin, thinly sliced
2 tbsp olive oil, divided
Zest and juice of 2 limes
2 garlic cloves, minced
1–2 tbsp chili powder (or chili‑lime seasoning)
Salt and pepper, to taste
2 cups cooked rice (white, brown, or cilantro‑lime rice)
2 cups corn kernels (fresh or frozen), roasted or charred
1 red bell pepper, diced (optional, for corn salsa)
¼ cup chopped red onion (optional)
2 tbsp chopped cilantro (plus extra for garnish)
Optional toppings: avocado slices, black beans, lime wedges, crema or sour cream

Instructions

Whisk together lime zest and juice, 1 tbsp olive oil, garlic, chili powder, salt, and pepper. Marinate the beef slices in this mixture for at least 15 minutes. (Inspiration: chili‑lime pulled beef bowls marinade components) :contentReference[oaicite:1]{index=1}
Meanwhile, roast the corn: heat remaining olive oil in a skillet over medium‑high heat. Add corn (and diced bell pepper/onion if using), and cook, stirring occasionally, until charred spots appear, about 6–8 minutes. Stir in chopped cilantro and a squeeze of lime juice. :contentReference[oaicite:2]{index=2}
Heat another skillet or grill pan over medium‑high heat. Cook marinated beef until browned and cooked through, about 3–4 minutes per side for steak strips, or until tender if shredding. :contentReference[oaicite:3]{index=3}
Assemble the bowls: divide rice into bowls, top with chili‑lime beef and roasted corn mixture. Add optional toppings like avocado, black beans, or a drizzle of crema or sour cream. Garnish with extra cilantro and lime wedges. :contentReference[oaicite:4]{index=4}

Notes

For meal prep, store beef, corn salsa, and rice separately; assemble when ready to eat. :contentReference[oaicite:5]{index=5}
Add depth to the chili‑lime flavor by using chili‑lime seasoning or mixing chili powder with lime zest. :contentReference[oaicite:6]{index=6}
Charred corn adds smoky sweetness—use frozen corn if fresh isn’t available. :contentReference[oaicite:7]{index=7}
Substitute lime crema with sour cream or Greek yogurt mixed with lime juice and a pinch of salt for a tangy finish. :contentReference[oaicite:8]{index=8}

Prep Time: 10 minutes (plus 15 minutes marinating)
Cook Time: 15 minutes
Category: Main Dish, Bowl Meal
Method: Marinating, skillet‑searing, roasting corn
Cuisine: Tex‑Mex / Southwestern

Nutrition

Serving Size: 1 bowl
Calories: ≈450 kcal
Sugar: ≈3 g
Sodium: ≈350 mg
Fat: ≈12 g
Saturated Fat: ≈3 g
Trans Fat: 0 g
Carbohydrates: ≈55 g
Fiber: ≈5 g
Protein: ≈25 g
Cholesterol: ≈55 mg

Keywords: chili lime beef bowl, roasted corn rice bowl, cilantro lime rice, chili lime steak, bold flavor bowl