2 tbsp vegetable oil
1/2 tsp hot paprika
1 tsp ground cumin
2 large beef frying steaks
215g can kidney beans, drained and rinsed 2 ripe, roughly
diced tomatoes Handful
chopped fresh coriander
Method: 1. In a medium bowl, mix together vegetable oil, paprika and ground cumin. Slice steaks, add to the bowl, season and mix together. Set aside for 10 minutes to marinate.
2. Heat a large frying pan over a medium heat, add the marinated beef and stir-fry for 1-2 minutes until browned. Stir in kidney beans, tomatoes and a splash of water. Simmer for 5 minutes, until the tomatoes are softened. Stir in some coriander, divide between plates and top each with a coriander sprig.
Serving Suggestion: Serve with boiled basmati rice and a spoonful of guacamole