Mexican Bean and Beef Stifry

Mexican Bean and Beef Stifry

Mexican Bean and Beef Stifry

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes


½ tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
600 g sliced beef strips or sirloin steak
1 tbsp oil
1 red onion, sliced
2 garlic cloves, crushed
400 g can red kidney beans, rinsed, drained
1 mild green chilli, sliced
3 tomatoes, diced
1 ripe avocado, cut into 1 cm cubes
2 tbsp finely chopped red onion
2 tbsp fresh lime juice
⅓ cup coriander leaves, coarsely chopped
8 corn tortillas, warmed
1 lime, cut into wedges

Combine the cumin, paprika and oregano in a bowl. Add the beef and toss to combine. Reserve.
Heat half the oil in large frying pan. Cook the onion over medium heat until softened. Add the chilli and garlic and cook for 1 minutes. Remove from the pan.
Heat the remaining oil and cook the beef in two batches until browned and cooked. Return the onion mixture to pan along with the red kidney beans, green chilli and tomatoes. Heat through while stirring. Keep warm
In a bowl combine the avocado, red onion, lime juice and coriander.
Serve the beef with avocado salsa, corn tortillas and lime wedges

Tips: Always preheat the pan when you are cooking meat to ensure it browns well. Use a pan that suits the quantity of meat to be cooked so that it doesn't stew in the pan. Always oil the meat and not the pan so that the oil doesn't burn.

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