What you'll need:300g lean beef steak (rump is probably best)1.5 tbsp sunflower oil2 yellow and 2 red peppers, deseeded and sliced2 red onions, cut into wedges1 tsp ground cumin, paprika, and coriander400g tin of kidney beans, drained200g cherry tomatoes, halved1 long red chilli, deseeded and chopped25g fresh
What you'll need:
- 300g lean beef steak (rump is probably best)
- 1.5 tbsp sunflower oil
- 2 yellow and 2 red peppers, deseeded and sliced
- 2 red onions, cut into wedges
- 1 tsp ground cumin, paprika, and coriander
- 400g tin of kidney beans, drained
- 200g cherry tomatoes, halved
- 1 long red chilli, deseeded and chopped
- 25g fresh coriander
- Lime wedges for squeezing
- 4 x white flour tortillas, warmed
- 2 little gem lettuce, shredded, to serve
- Salt and pepper
Time: 30 mins
Season the beef very well with black pepper. Stir fry in half a tbsp of oil in a large pan for 1.5 mins, until browned but not cooked through, then put on a plate to one side.
In the remaining oil and in the same pan, cook the peppers and onion by stir-frying for 5-6 mins. Add the spices, season well, and cook for another minute. Stir in the kidney beans, tomatoes, and return the beef to the pan. Cook for 3 minutes, until the beans and the beef are both hot.
Stir in the chilli and season again. Remove from the heat, scatter with coriander and add a squeeze of lime. Toss gently. Serve by putting some lettuce on a warmed tortilla, piling the beef mix on top, then adding some extra coriander. Serve immediately with a lime wedge on the side.
This beef dish will go brilliantly with a bright, fresh Malbec from Mendoza. Pair it with the Luigi Bosca 'La Linda' Malbec 2017 -- it sure is going to work like a dream!
There you have it -- a special recipe for Beef Fajitas!
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