Steak chilli con carne

Name: Steak chilli con carne
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tbsp vegetable oil; 1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot); 1 tsp 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 tbsp finely chopped coriander leaves, plus extra sprigs to serve; Boiled Basmati rice, to serve; Guacamole, to serve

4.4

(23)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 2

Cost: $16.43 /serving

Author : Kate Belcher, Matthew Drennan, Valli Little, Kait Tait

budget friendly quick family friendly

Ingredients

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2 tbsp vegetable oil1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot)1 tsp ground cumin2 (about 180 grams each) trimmed beef rump or scotch fillet steaks, thinly sliced2 x 125 grams cans red kidney beans, drained, rinsed2 vine-ripened tomatoes, roughly chopped2 tbsp finely chopped coriander leaves, plus extra sprigs to serveBoiled Basmati rice, to serveGuacamole, to serve

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Instructions

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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.

Step 3

Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.