Steamed Ground Beef and Pinto Bean Bowl with Cilantro-Lime Tomatillo Salsa

Rinse the pinto beans and soak overnight; drain. Place in a steamer basket over boiling water and steam for 60-75 minutes until tender.

In a small pot, steam the white rice with double the volume of water until fluffy and tender (approx 18-20 mins).

In a shallow heat-proof dish, combine the raw ground beef with a splash of water and aromatics. Place in the steamer basket alongside the beans for 12-15 minutes until the beef is fully cooked through, pale, and tender from the steam.

Meanwhile, finely dice the raw tomatillos and toss with fresh chopped cilantro to create a vibrant, acidic salsa that cuts through the richness of the beef.

To serve, build the bowl by layering the steamed rice at the base, topping with the steamed beef and pinto beans. Spoon the raw tomatillo-cilantro salsa generously over the top. The steam-cooking technique preserves the moisture of the beef while keeping the dish clean and light for lunch.