Mexican Beef & Tenderstem® Fajitas But With Minced Beef

The other day it was Mexican night I announced In the household, not that we were going to grow bandit moustaches and wear Mexicans hands and strike up a mariachi band.

"Hurrah said J" the optimistic teen

"It contain beefs " said I ( Mrs Ninjacat )

"You know I am not keen on that sort of beef "Said J the now slightly disgruntled teen.

"I will rethink the recipe" said I the slightly disgruntled Mrs Ninja cat

For the beef & Tenderstem® filling:
3 tbsp olive oil
3 cloves garlic, crushed
2-3 tsp ground cumin
1-2 tsp paprika
a pinch or two of chilli powder, to taste (optional)
1 tsp caster sugar
2 rump steaks, about 500-600g total ( I used minced beef instead)
300g Tenderstem®, each stem cut into 3 pieces
1 onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced

For the guacamole: ( just me and Mr T had this )
2 ripe avocados
1-2 garlic cloves, crushed
1 tbsp sour cream
Juice ½ lime
Salt & freshly ground black pepper

For the salsa: ( the teen was ok with this big hurrah )
150g cherry tomatoes, finely chopped
1 small bunch coriander, leaves & fine stalks finely chopped
Juice of 1 lime
1 red chilli, deseeded & finely chopped (optional)
1 clove garlic, crushed
1 tsp caster sugar

To serve:
a handful of grated cheddar cheese
2-3 tbsp sour cream
6-8 tortilla wraps, warmed in the microwave or oven ( we used cripsy baskets instead for a change)

"I like this and the broccoli makes it  " said the happier J ( not longer a disgruntled teen)

Disclosure this is part of a Tenderstem broccoli challenge and I received shopping vouchers to my ingredients)

Do-it-yourself wraps that kids adore, this is a great recipe for relaxed weekend family feasting. Featuring a Mexican mildly spiced steak & Tenderstem® stir fry filling, with salsa, guacamole & cheese to add to taste. If you are short of time, feel free to substitute ready made guacamole and salsa in place of the recipe, and up the quantities of spices for old kids and brave eaters!

1. Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl. Use half to brush over both sides of the steaks. Add the Tenderstem®, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade. Set aside for 15 minutes whilst you make the guacamole and salsa.

2. Make the guacamole by peeling the avocados, scooping out the flesh and mashing with a fork in a small bowl. Stir through the garlic, sour cream and lime juice. Season to taste with salt and freshly ground black pepper.

3. Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar.

4. When you are ready to eat, place a large frying pan over a high heat. When it is hot, add a drizzle of olive oil and let it get hot for a few seconds before adding both steaks. Cook for 2-4 minutes on each side, depending on how well done you like your steak. Set aside on a plate and cover loosely with foil to keep warm.

5. Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir fry over a high heat for around 5 minutes until they are cooked but still with plenty of bite. Turn off the heat.

6. Slice the steaks thinly across the grain and return to the pan, stirring briefly to mix together before tipping into a warmed serving dish. Serve the filling, salsa, guacamole, cheese and sour cream in separate bowls at the table for everyone to build their own wrap.

Why not try it with...

You can replace the beef with pork tenderloin strips, or chicken breast strips - stir frying these first in the frying pan and making sure they are cooked all the way through before setting aside on a plate whilst you cook the vegetables.