Steak chilli con carne

October 5, 2007

I was about to do an Asian stirfry the other night when I had a change of appetite and decided I’d like something with a bit more kick. Quite serendipitously I came across a recipe on www.taste.com.au, had all the right ingredients in the fridge and pantry and cooked up the dish for son Ben and me. I made a couple of tweaks to the original, adding pepper flakes and doubling the paprika and increasing the amount of kidney beans.

It’s a nice quick, uncomplicated recipe and Ben, who managed two large helpings, said he would happily give it a go himself. As we say – this one’s a keeper. It would be equally good served with tortillas instead of rice.

Steak chilli con carne

2 tablespoons vegetable oil
1 teaspoon hot paprika
1 tsp ground cumin
1 teaspoon red pepper flakes
500g rump steak cut into thin strips
1 400g can red kidney beans, drained, rinsed
2 tomatoes, roughly chopped
2 tablespoons finely chopped coriander leaves, plus extra sprigs to serve
Boiled basmati rice and guacamole, to serve

Place the vegetable oil, paprika, pepper flakes, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

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.

Divide the mixture among plates and top with coriander sprigs.

Serve with boiled basmati rice and guacamole. Serves 2.

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