Food Maths: Beef Stir Fry Strips

METHOD

1. Marinate the beef for at least 30 minutes with the marinade ingredients. 
2. ​Cook the beef in a frying pan in some oil. 
3. Heat the rice. Divide into bowls, season. 
4. Top with the beef and serve with the salad and a squeeze of lime.

METHOD

1. Pan-fry the beef strips and chopped garlic with the herbs in a splash of olive oil. 
2. Season with salt and pepper. Pour in half the red wine stock. 
3. Prep the mash, according to the packet instructions. 
4. Serve the beef with the mash and spring onions, scattered over. 
5. French or runner beans would make a good side dish.

For the tomato sauce:

• 2 x 400g tinned tomatoes
• 3 Old El Paso green jalapenos (from a jar, 215g)
• 1 tsp of cumin seeds
• 1-2 tsp of freshly ground black pepper
• 1 shallot 
• 1 tsp of Arbol chilli flakes

METHOD

1. Marinate the beef in an oven-proof tray. Then grill for 15 minutes-20 minutes until cooked, turning it now and again. 
2. Slice the pepper into chunks, season and grill at the same time.
3. Empty the refried beans into a vessel and heat up. 
4. Meanwhile, cook all the tomato sauce ingredients. 
5. When the tomatoes and shallots are spiced and cooked, blend to make the sauce.  
6. Serve the beef with tortillas, the heated refried pinto beans and the tomato sauce.