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!
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!
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!
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!
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, 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
What is the nutritional information of Mexican Beef Strips & Charred Veg?
Calories: 666, Carbs: 53 grams, Fat: grams, Protein: 48.3 grams, Sugar: 11.3 grams, Salt: 947 grams
How do I prepare Mexican Beef Strips & Charred Veg?
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). 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 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. 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. 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! 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.
What should be prepared from my kitchen to make Mexican Beef Strips & Charred Veg?
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
How many calories does Mexican Beef Strips & Charred Veg have?
666 calories
How much fat content does Mexican Beef Strips & Charred Veg have?
grams
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