Bookmark Recipe

Stir-fried Chipotle Beef with Tomato and Avocado Salad

Name: Stir-fried Chipotle Beef with Tomato and Avocado Salad
Cook time: 30 min
Yield: 4

For best results cut the meat against ‘the grain’. This means cutting across the long strands of muscle to get nice tender pieces for your stir-fry dishes.

4 people

30 min

Nutrition per serving

kcal

749kcal
protein

28g
total fat

49.g
saturates

12.7g
iron

3.8mg
carbs

48g

Ingredients

400g sirloin steak, sliced thinly against the grain

3 tablesp. rapeseed or olive oil

2 tablesp. chipotle paste

Juice of ½ lime

Salt and freshly ground black pepper

100mls soured cream

2 medium tomatoes, cut into quarters

1 small red onion, thinly sliced

2 avocados, peeled and diced

2 tablesp. oil

Handful of fresh coriander, chopped

Juice of ½ lime

1 teasp. cumin

Stir Fried Beef

400g sirloin steak, sliced thinly against the grain

3 tablesp. rapeseed or olive oil

2 tablesp. chipotle paste

Juice of ½ lime

Salt and freshly ground black pepper

100mls soured cream

Salad

2 medium tomatoes, cut into quarters

1 small red onion, thinly sliced

2 avocados, peeled and diced

2 tablesp. oil

Handful of fresh coriander, chopped

Juice of ½ lime

1 teasp. cumin

To prepare the salad: Place the tomatoes, onion and avocados in a bowl. Mix together the oil, fresh coriander, lime juice and cumin. Pour this over the vegetables and season. Mix well and set aside while you prepare the beef.

To prepare the beef: In a large bowl, toss the steak with 1 tablespoon oil, the chipotle paste and lime juice. Mix well.

To cook the beef: Heat a little oil in a large frying pan or wok over high heat. Add half the beef and cook for 2-3 minutes until browned on all sides. Set aside and keep warm. Add a little more oil to the pan and cook the rest of the beef.

To serve: Divide the rice into 4 bowls, top with steak then the Avocado and Tomato salad and a spoonful of sour cream.