Sometimes it is nice to just do something different with your usual cut of beef. Try this Chilli Con Carne style recipe for a Mexican twist. You can serve with rice and avocado, mashed potato (not so Mexican but a heart warmer) or spoon it over corn chips for a nachos meal the family will love.


2 tablespoons oil
1/2 tsp hot paprika, for mild chilli. To make it hot add an extra 1/2 tsp.
1 tsp ground cumin
2 scotch fillet steaks (about 360g all together) thinly sliced
2 x 125g cans red kidney beans make sure they are well rinsed and well drained
2 tomatoes, roughly chopped
2 tablespoons finely chopped coriander leaves, plus extra sprigs to serve

To SERVE: Boiled basmati rice and guacamole or try mashed potato and a fresh tomato salsa. Over corn chips with cheese makes a tasty nachos style meal.


1. Put the oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat a wok or large frypan over medium heat, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. If you have the time turn the heat down and allow to simmer for up to half an hour adding a little water if necessary and shred the softened beef.

3. Before serving stir in the chopped coriander, and season to taste with salt and pepper.

Serve spooned over rice with a few sprigs of coriander as garnish.

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