Fast beef chilli con carne
⅔ cup(s), (130g)
lean beef sirloin steak
320 g, (Buy 400g), fat trimmed, thinly sliced
dried chilli flakes
⅛ tsp, (1 pinch)
2 medium, chopped
1 medium, chopped
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
¼ cup(s), chopped, plus extra sprigs to garnish
½ large, chopped
- Cook rice following packet instructions or until just tender.
- Meanwhile, place steak, cumin and chilli in a medium bowl and toss to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook steak, stirring, for 4 minutes or until just browned. Transfer to a plate.
- Add tomatoes and capsicum to same pan and cook, stirring, for 4 minutes or until softened. Return steak to pan with beans and cook, stirring, for 1 minute or until heated through. Season with salt and pepper.
- Top chilli con carne with coriander and avocado. Serve with rice.