Stir-fry Chilli Beef Wraps
In this recipe, tender slices of thin-cut steak are marinated in a flavorful blend of spices and garlic before being quickly stir-fried to perfection. Paired with colorful vegetables, black beans, and a generous handful of fresh coriander, this dish is a delightful medley of textures and tastes. The final touch of charred tortillas adds a delicious depth to this satisfying meal.
— Constant Cookbook
Ingredients
- 150g thin-cut frying steak , very thinly sliced
- 1 tsp mild chilli powder
- 2 good pinches of ground cumin
- 2 garlic cloves , finely chopped
- 2 tsp sunflower oil
- 1 yellow pepper , deseeded, quartered and sliced
- 1 red onion , thinly sliced
- 2 tomatoes , chopped
- 400g can black beans , drained
- good handful fresh coriander
- 4 value soft tortilla wraps
Instructions
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices – add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 642 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 102 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 14 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.1 milligram of sodium
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