- 0:20 Prep
- 0:10 Cook
- 2 Servings
- Capable cooks
This very special chilli con carne recipe uses steak to give this Mexican stew a gourmet twist.
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 Basmati rice, to serve
- Guacamole, to serve
Method
- Step 1Place 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 2Heat 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 3Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2131 kj
Energy
30g
Fat Total
6g
Saturated Fat
7g
Fibre
44g
Protein
112mg
Cholesterol
326.87mg
Sodium
5g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kate Belcher, Matthew Drennan, Valli Little, Kait Tait
- Image credit: Steve Brown, Gareth Morgans, Mark Roper, Peter Thiedeke
- Publication: Taste.com.au
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