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.
Mexican Beef Strips & Charred Veg
Mexican Beef Strips & Charred Veg
with spicy chipotle yoghurt & avo hummus
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado Hummus
- Beef
- Beetroot
- Black Beans
- Chipotle Chillies in Adobo
- Corn
- Free-range Beef Rump Strips
- Kale
- Lime Juice
- Low Fat Plain Yoghurt
- Old Stone Mill Mexican Spice
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 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, 1-2 minutes (shifting occasionally). In the final 30 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 rinsed 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 chopped 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 & kale, the corn & beans, the chopped peppers, 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!
Kale - 40g
Beetroot - 200g
Free-range Beef Rump Strips - 150g
Corn - 50g
Old Stone Mill Mexican Spice - 5ml
Black Beans - 60g
Low Fat Plain Yoghurt - 50ml
Chipotle Chillies In Adobo - 5g
Piquanté Peppers - 20g
Lime Juice - 5ml
Avocado Hummus - 40ml
ROAST
Preheat the oven to 200°C. Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 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, 1-2 minutes (shifting occasionally). In the final 30 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 rinsed 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 chopped 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 & kale, the corn & beans, the chopped peppers, 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!
Kale - 80g
Beetroot - 400g
Free-range Beef Rump Strips - 300g
Corn - 100g
Old Stone Mill Mexican Spice - 10ml
Black Beans - 120g
Low Fat Plain Yoghurt - 100ml
Chipotle Chillies In Adobo - 10g
Piquanté Peppers - 40g
Lime Juice - 10ml
Avocado Hummus - 80ml
ROAST
Preheat the oven to 200°C. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 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, 1-2 minutes (shifting occasionally). In the final 30 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, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the rinsed 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 chopped 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 & kale, the corn & beans, the chopped peppers, 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!
Kale - 120g
Beetroot - 600g
Free-range Beef Rump Strips - 450g
Corn - 150g
Old Stone Mill Mexican Spice - 15ml
Black Beans - 180g
Low Fat Plain Yoghurt - 150ml
Chipotle Chillies In Adobo - 15g
Piquanté Peppers - 60g
Lime Juice - 15ml
Avocado Hummus - 125ml
ROAST
Preheat the oven to 200°C. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 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, 1-2 minutes (shifting occasionally). In the final 30 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, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the rinsed 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 chopped 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 & kale, the corn & beans, the chopped peppers, 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!
Kale - 160g
Beetroot - 800g
Free-range Beef Rump Strips - 600g
Corn - 200g
Old Stone Mill Mexican Spice - 20ml
Black Beans - 240g
Low Fat Plain Yoghurt - 200ml
Chipotle Chillies In Adobo - 20g
Piquanté Peppers - 80g
Lime Juice - 20ml
Avocado Hummus - 160ml
Woolies Products in this dish
