G F Friendly
Mexican Beef
Beef strips in a hot and spicy Mexican-style sauce
I wanted to try this dish and searched for an original recipe to no avail; so I made it up as I went along. Mine was a bit hot, but I did use a heaped teaspoon of chilli, which is why I suggest a level teaspoon. It's your choice of course. Before you go for the really hot one, though, I advise taking it easy to start with, adding more chilli after a taste test.
300g beef strips
1 tsp beef stock powder in 1 cup of water
½ onion, coarsely chopped
1 cup coarsely-chopped mushrooms
200g (½ can) diced tomatoes
1 level tsp chilli powder
½ tsp cumin seeds, or powdered
1 tsp crushed garlic
1 tsp sugar
1 Tbsp flour
1 Tbsp olive oil, or other
salt and pepper to taste (optional)
Braise the beef beforehand in a separate pan with the stock powder and water for 25 minutes to tenderise.
Warm the oil in a wok or frying pan; then add the garlic, chilli and cumin. Once sizzling, pop in the onion and mushrooms and stir-fry for 5 minutes. Remove the beef strips from the stock with a strainer spoon, mix with the onion and mushrooms, sprinkle on the flour and toss to coat; then pour in the stock and stir over the heat until thickened.
Put in the tomatoes and sugar, stir until just boiling; then turn down to simmer covered for about 20 minutes, stirring occasionally.
Keep an eye out to make sure it doesn't dry out, adding more water if necessary. Mine was a bit watery for my liking; so I carried on simmering with the lid off to reduce to a thicker consistency. Once again, the choice is yours.
Serves 2 with rice and vegetables; or whatever you prefer okay to freeze
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