Ingredients :
2 tablespoons vegetable oil
1/2 teaspoon hot paprika (this gives a mild heat, add an extra 1/2 teaspoon for hot)
1 teaspoon ground cumin
2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
2 x 125g cans red kidney beans, drained, rinsed
2 vine-ripened tomatoes, roughly chopped
2 tablespoons finely chopped coriander leaves, plus extra sprigs to serve
Boiled SunRice Basmati Rice and guacamole, to serve
Method :
Step 1 : Place the vegetable oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
Step 2 : Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
2 tablespoons vegetable oil
1/2 teaspoon hot paprika (this gives a mild heat, add an extra 1/2 teaspoon for hot)
1 teaspoon ground cumin
2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
2 x 125g cans red kidney beans, drained, rinsed
2 vine-ripened tomatoes, roughly chopped
2 tablespoons finely chopped coriander leaves, plus extra sprigs to serve
Boiled SunRice Basmati Rice and guacamole, to serve
Method :
Step 1 : Place the vegetable oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
Step 2 : Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
Step3 : Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.
