SERVES 1
INGREDIENTS

• 6–8 oz skirt steak, cut into strips
• 1/2 bell pepper, julienned
• 1/2 yellow onion, julienned
• 1 cup asparagus, grilled
• 1/4 cup Mexican rice

INSTRUCTIONS

Sauté the beef and season with salt, pepper and cumin until cooked all the way through. Sauté the vegetables with garlic powder, then serve with 2 tbsp of salsa and guacamole on the side.