2 tablespoons vegetable oil
1 / 2 teaspoon hot paprika
1 teaspoon ground cumin
2 (about 180g each) Trimmed beef, thinly sliced
2 x 125g cans red beans, leaked, rinsed
2 vine-ripened tomatoes, coarsely chopped
2 tbsp chopped coriander, plus extra sprigs, to serve
Boiled basmati rice and guacamole, , to serve
1
Put the vegetable oil, paprika, cumin and beef in a bowl.
2
Season with salt and pepper, Then mix everything together under.
3
Set aside for 10 minutes to marinate.
4
Heat a wok or large skillet over medium heat. When hot, add the meat mixture and stir-fry 1-2 minutes until the meat is brown.
5
Add the kidney beans, tomato and 1 tablespoon of water, then simmer over medium heat for about 5 minutes or until the tomatoes are soft.
6
Stir in the chopped coriander, and season with salt and pepper.
7
Divide the mixture among plates and garnish with cilantro sprigs.
8
Serve with cooked basmati rice and guacamole.
Ingredients
2 tablespoons vegetable oil
1 / 2 teaspoon hot paprika
1 teaspoon ground cumin
2 (about 180g each) Trimmed beef, thinly sliced
2 x 125g cans red beans, leaked, rinsed
2 vine-ripened tomatoes, coarsely chopped
2 tbsp chopped coriander, plus extra sprigs, to serve
Boiled basmati rice and guacamole, , to serve