Mexican Beef Sirloin Plate

• 5 oz beef sirloin
• 1 cup cooked brown rice
• 1 cup black beans
• 1 cup cooked cabbage (from about 2 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 lime
• 1/4 cup cilantro
• 1 tbsp olive oil

• 10 oz beef sirloin
• 2 cup cooked brown rice
• 2 cup black beans
• 2 cup cooked cabbage (from about 2 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp cumin
• 4 cloves garlic, minced
• 1 lime
• 1/2 cup cilantro
• 2 tbsp olive oil

• 15 oz beef sirloin
• 3 cup cooked brown rice
• 3 cup black beans
• 3 cup cooked cabbage (from about 2 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp cumin
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3 tbsp olive oil

• 20 oz beef sirloin
• 4 cup cooked brown rice
• 4 cup black beans
• 4 cup cooked cabbage (from about 2 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp cumin
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 4 tbsp olive oil

1. Warm the olive oil in a skillet over medium high, about 2 minutes, until it shimmers.

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2. Sear the beef sirloin, turning once, 4 to 6 minutes, until it reaches 145°F in the center, then rest 3 minutes and slice it thin.

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3. Add the cabbage to the pan and cook, 4 to 5 minutes, until it wilts and softens.

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4. Add the black beans, cumin, and garlic and cook, 3 to 4 minutes, until the beans are hot through and smell toasty.

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5. Stir in the spinach and cook, 1 to 2 minutes, until it wilts, then finish with a squeeze of lime and the cilantro off the heat.

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6. Spoon over the rice, top with the sliced beef, and serve.

• Calories898
• Protein67g
• Carbs97g
• Fat27g
• Fiber23g
• Sodium146mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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