- 150g thin-cut frying steak, very thinly sliced
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1 tsp mild chilli powder
- 2 good pinches of ground cumin
- 2 garlic cloves, finely chopped
- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 yellow pepper, deseeded, quartered and sliced
- 1 red onion, thinly sliced
- 2 tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 400g can black bean, drained
- good handful fresh coriander
- 4 value soft tortilla wraps
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
Add the pepper and half the onion, and stir-fry in the juices – add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.