Once you are prepped, this spicy dish only takes about 10 minutes to cook, so it's perfect for casual last-minute entertaining.
The recipe is adapted from More One-Pot Dishes by BBC Good Food.
Ingredients:
250 g rump steak, sliced into thin strips
1 small red onion, sliced or chopped, as you like
2 mild green chillies, deseeded and chopped
1/3 tsp cumin seeds
1/3 tsp cayenne or hot chilli powder
227 g can chopped tomatoes
215 g can kidney beans (spicy refried beans are perfect, but you can use regular ones, drained and rinsed)
about 70 g roasted peppers from a jar, chopped
1/3 tsp Worcestershire sauce
tortillas and soured cream to serve
Method:
Heat 1 tbsp oil in a wok or deep frying pan until hot. Tip a third of the beef and stir-fry for 2-3 minutes until it begins to brown.
Scoop out the beef and put it on a plate. Repeat with the remaining beef, adding a drizzle more oil to the pan each time.
Toss the onion, chillies, cumin seeds and cayenne or chilli powder into the pan, stir and sizzle for 2 minutes.
Lower the heat, tip in the tomatoes, kidney beans and roasted pepper.
Return the beef to the pan and cook for 2 minutes, stirring occasionally, until bubbling.
Add the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season to taste.
Bon Appetit!
