This recipe is from the Livestock and Meat Commission (LMC) which showcased local food on the Tesco Cookery Theatre in the Food NI Pavilion at the Balmoral Show.
Difficulty: Medium
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 4
Main Ingredients
- 600g Northern Ireland Farm Quality Assured Rump Steak, cut into thin strips
- 2 tablespoons olive oil1 medium onion, finely chopped
- 1 yellow pepper1 x 400g tin of tomatoes
- 1 beef stock cube dissolved in 300ml of hot water
- 1 x 400g tin of kidney beans, drained and rinsed
- 1 tablespoon tomato puree
- 1 clove garlic, crushed
- 1 whole chilli, cut in half and finely sliced
- Salt and pepper
- Handful of chopped coriander
To Serve
- Cooked rice
- 4 tablespoons of guacamole
- 4 tablespoons of creme fraiche
- Tortilla chips
Main Instructions
- For the best result, cook the beef in two batches. Heat half of the oil in a non stick wok or frying pan until very hot, add half the beef, stir fry for 2 – 3 minutes until brown, remove to a plate and repeat with the remaining beef.
- Pour the remaining oil into the same wok or frying pan and fry the onion until it begins to soften and then add the yellow pepper and cook for a minute.
- Pour chopped tomatoes, dissolved stock cube in water, kidney beans, tomato puree, garlic, chilli, salt and pepper into the pan and bring to the boil.
- Reduce the temperature and simmer for 5 minutes.
- Return the cooked beef to the pan along with chopped coriander, cook for about 3 minutes before serving with cooked rice, guacamole and a dollop of creme fraiche.
