I came across this one on Taste.com.au. I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.
2 tbs vegetable oil
1/2 tsp hot paprika
1 tsp ground cumin
1 tsp chilli powder
1 tsp cayenne pepper
2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.
2x 125g cans red kidney beans, drained and rinsed
2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)
2 tbs finely chopped coriander leaves, plus extra sprigs to servwe
Boiled basmati rice and guacamole, to serve
1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.