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Mexican beef & bean stir-fry



Prep Time


Cook Time



½ tspground cumin
1 tspsweet paprika
1 tspdried oregano
600 gsliced beef strips or sirloin steak
1 tbspoil
1red onion, sliced
2garlic cloves, crushed
400 gcan red kidney beans, rinsed, drained
1mild green chilli, sliced
3tomatoes, diced
1ripe avocado, cut into 1 cm cubes
2 tbspfinely chopped red onion
2 tbspfresh lime juice
1coriander leaves, coarsely chopped
8corn tortillas, warmed
1lime, cut into wedges


1Combine cumin, paprika and oregano in bowl. Add beef and toss to combine. Reserve.
2Heat half the oil in large frying pan. Cook onion over medium heat until softened. Add chilli and garlic and cook for 1 minutes. Remove from pan.
3Heat remaining oil and cook beef in two batches until browned and cooked. Return onion mixture to pan along with red kidney beans, green chilli and tomatoes. Heat through while stirring. Keep warm
4In a bowl combine avocado, red onion, lime juice and coriander.
5Serve beef with avocado salsa, corn tortillas and lime wedges.


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.

Recipe suggessions based on what you have in your fridge.

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