| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Celebrity, Cook, Ready, Steady |
2 |
Servings |
INGREDIENTS
| 2 |
|
33 cl bottle Mexican beer |
| 1 |
T |
Soy sauce |
| 1 |
T |
Soft brown sugar |
| 7 |
T |
Olive oil |
| 2 |
|
Limes, juice of |
| 1 |
ds |
Worcestershire sauce |
| 1 |
|
Pinches English mustard |
|
|
powder |
| 1 |
|
Rump steak, about 225g/8oz |
| 1 |
|
Red onion, finely chopped |
|
|
Half yellow pepper, diced |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
277 gram can express |
|
|
long-grain rice drained |
| 2 |
T |
Chopped fresh chives |
| 1 |
|
400 gram can red kidney |
|
|
beans drained |
| 2 |
T |
Chopped fresh parsley |
| 1/2 |
T |
Vegetable oil, extra for |
|
|
frying |
| 1 |
|
Tomato, seeded and diced |
| 1 |
|
Green chilli, seeded finely |
|
|
chopped |
| 2 |
T |
Chopped fresh coriander |
| 12 |
|
Flour tortillas |
| 200 |
g |
Greek yoghurt |
|
|
Salt and pepper |
INSTRUCTIONS
Mix together 50ml/2fl oz beer, soy sauce, soft brown sugar, 3 tbsp
olive oil, juice of 1 lime, Worcestershire sauce and mustard powder.
Place the steak in a shallow dish, pour over the mixture and marinate
for upto 12 hours. 2 To make the rice: Heat 1 tbsp olive oil in a
frying pan. Add 1 tbsp chopped red onion and cook gently for about
five minutes. Add half the diced yellow pepper and 1 clove crushed
garlic and cook for a further two minutes. 3 Add the rice and cook
for five minutes or until the rice is heated through. Stir in the
chopped chives and season well with salt and pepper. 4 To make the
beans heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red
onion and cook gently for about five minutes. 5 Add the remaining
diced yellow pepper and crushed garlic and heat through. Stir in the
chopped parsley and season well with salt and pepper. 6 Heat 1/2 tbsp
vegetable oil in a frying pan. Add the steak and fry on each side for
four minutes for a medium result, or until cooked to taste. Remove
from the pan and keep warm. 7 For the salsa: combine the red onion
with the tomato, chilli, 2 tbsp olive oil, juice of 1 lime and
coriander and season well. Tear half the tortillas into quarters. Pour
2-3cm vegetable oil into a large pan and heat. When hot fry the torn
tortillas a few at a time for about 30 seconds. Converted by
MC_Buster. NOTES : Chef - Antony Worrall Thompson with Jonathan
Kerrigan Recipe by: Celebrity Ready Steady Cook Converted by
MM_Buster v2.0l.
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