eCook Meal
Mexican Beef Strips & Charred Veg
with spicy chipotle yoghurt & avo hummus
Earthy roasted beetroot, charred corn, meaty black beans, sweet peppers, and browned beef strips are tossed together, then drizzled with zesty lime and a spicy yoghurt with pops of chipotle chillies, and dollops of avo hummus.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R78.19
for 4 servings · R19.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Black Cherry Drinking Yoghurt 300 ml 300 ml at R21.99 · 67% of packR14.66
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Beef Rump Strips
- Lime Juice
- Chipotle Chillies In Adobo
- Avocado Hummus
- Old Stone Mill Mexican Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Beef Strips & Charred Veg?
The preparation time for Mexican Beef Strips & Charred Veg with spicy chipotle yoghurt & avo hummus is between 30 and 45 minutes.
What is the total time required to make Mexican Beef Strips & Charred Veg with spicy chipotle yoghurt & avo hummus?
The total time required to make Mexican Beef Strips & Charred Veg with spicy chipotle yoghurt & avo hummus is between 40 and 55 minutes.
How many servings does Mexican Beef Strips & Charred Veg provide?
4 servings
What are the main ingredients in Mexican Beef Strips & Charred Veg?
Avocado Hummus, Beef Rump Strips, Beetroot, Black Beans, Chipotle Chillies In Adobo, Corn, Kale, Lime Juice, Low Fat Plain Yoghurt, Old Stone Mill Mexican Spice
What is the nutritional information of Mexican Beef Strips & Charred Veg?
Calories: 495, Carbs: 44 grams, Fat: grams, Protein: 50.1 grams, Sugar: 7 grams, Salt: 857 grams
How do I prepare Mexican Beef Strips & Charred Veg?
SPICY DINNER: Bowl up the loaded beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy! JUST BEFORE SERVING: Toss together the roasted beetroot and kale, the corn and beans, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus. SPICY YOGHURT: When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning. FRY THE CORN & BEANS: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season. FRY THE STRIPS: When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season. ROAST: Preheat the oven to 200°C. Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Mexican Beef Strips & Charred Veg?
Avocado Hummus, Beef Rump Strips, Beetroot, Black Beans, Chipotle Chillies In Adobo, Corn, Kale, Lime Juice, Low Fat Plain Yoghurt, Old Stone Mill Mexican Spice
How many calories does Mexican Beef Strips & Charred Veg have?
495 calories
How much fat content does Mexican Beef Strips & Charred Veg have?
grams