Name: Stir-fry chilli beef wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 150g thin-cut frying steak very thinly sliced; 1 tsp mild chilli powder; 2 good pinches of ground cumin; 2 garlic cloves finely chopped; 2 tsp sunflower oil; 1 yellow pepper deseeded, quartered and sliced; 1 red onion thinly sliced; 2 tomatoes chopped; 400g can black bean drained; good handful fresh coriander; 4 value soft tortilla wraps

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Stir-fry chilli beef wraps

Stir-fry chilli beef wraps

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

Plus optional marinating

A star rating of 4 out of 5.6 ratingsRate

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Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas

Healthy

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Ingredients

Nutrition

Units:

MetricUS

150g thin-cut frying steak

very thinly sliced
1 tsp mild chilli powder
2 good pinches of ground cumin
2 garlic cloves

finely chopped
2 tsp sunflower oil
1 yellow pepper

deseeded, quartered and sliced
1 red onion

thinly sliced
2 tomatoes

chopped
400g can black bean

drained
good handful fresh coriander
4 value soft tortilla

wraps

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Nutrition: per serving

kcal642
fat12g
saturates3g
carbs102g
sugars11g
fibre14g
protein33g
salt1.1g

low

Method

step 1

Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
step 2

Add the pepper and half the onion, and stir-fry in the juices – add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
step 3

Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

Recipe from Good Food magazine, March 2013

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A star rating of 4 out of 5.6 ratings

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