| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 2 |
|
33 cl bottle Mexican beer |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Soft brown sugar |
| 7 |
tb |
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 |
tb |
Chopped fresh chives |
| 1 |
|
400 gram can red kidney beans; drained |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
tb |
Vegetable oil; extra for frying |
| 1 |
|
Tomato; seeded and diced |
| 1 |
|
Green chilli; seeded, finely |
|
|
; chopped |
| 2 |
tb |
Chopped fresh coriander |
| 12 |
|
Flour tortillas |
| 200 |
g |
Greek yoghurt |
|
|
Salt and pepper |
INSTRUCTIONS
1 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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