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:
- Avo Hummus
- Avocado Hummus
- Beef
- Beetroot
- Black Beans
- Chipotle Chillies in Adobo
- Corn
- Free-range Beef Rump Strips
- Green Leaves
- Lime Juice
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain
- 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. 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
In a small bowl, combine the yoghurt and the chopped chipotle chillies (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
In a salad bowl, toss together the roasted beetroot, the corn & beans, the chopped peppers, the beef strips, the shredded leaves, 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, and dollop over the avo hummus. Enjoy, Chef!
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
Green Leaves - 20g
Lime Juice - 5ml
Avocado Hummus - 40ml
ROAST
Preheat the oven to 200°C. 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
In a small bowl, combine the yoghurt and the chopped chipotle chillies (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
In a salad bowl, toss together the roasted beetroot, the corn & beans, the chopped peppers, the beef strips, the shredded leaves, 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, and dollop over the avo hummus. Enjoy, Chef!
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
Green Leaves - 40g
Lime Juice - 10ml
Avocado Hummus - 80ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 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
In a small bowl, combine the yoghurt and the chopped chipotle chillies (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
In a salad bowl, toss together the roasted beetroot, the corn & beans, the chopped peppers, the beef strips, the shredded leaves, 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, and dollop over the avo hummus. Enjoy, Chef!
Beetroot - 600g
Free-range Beef Rump Strips - 450g
Corn - 150g
Old Stone Mill Mexican Spice - 15ml
Black Beans - 180g
Low fat Yoghurt Plain - 150ml
Chipotle Chillies In Adobo - 15g
Piquanté Peppers - 60g
Green Leaves - 60g
Lime Juice - 15ml
Avocado Hummus - 125ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 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
In a small bowl, combine the yoghurt and the chopped chipotle chillies (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
In a salad bowl, toss together the roasted beetroot, the corn & beans, the chopped peppers, the beef strips, the shredded leaves, 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, and dollop over the avo hummus. Enjoy, Chef!
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
Green Leaves - 80g
Lime Juice - 20ml
Avo Hummus - 160ml
Woolies Products in this dish
