Description
A vibrant and nutritious stir-fry chilli beef served with fluffy sweet potato jackets, topped with creamy avocado and fresh lime wedges. This dish combines tender lean sirloin steak with a colorful mix of vegetables and black beans infused with warming spices for a balanced, flavorful meal.
Ingredients
Scale
Sweet Potatoes
- 2 sweet potatoes (about 175g each)
Beef Marinade
- 1 thick, lean rump sirloin steak, trimmed of all fat (about 200g after trimming), thinly sliced
- 2 garlic cloves, finely grated (divided)
- 2 tsp smoked paprika (divided)
- 1 tsp cold-pressed rapeseed oil
Vegetables and Beans
- 1 green pepper, halved, deseeded and sliced
- 1 tsp cumin seeds
- 2 tomatoes, cut into wedges
- 400g can black beans, drained and rinsed
- 1 tsp vegetable bouillon powder
Garnish and Extras
- Handful of coriander, chopped, plus extra whole leaves to serve
- 1 small avocado, stoned, peeled, halved and chopped or mashed
- 1 lime, cut into wedges
Instructions
- Bake Sweet Potatoes: Preheat the oven to 200°C (180°C fan) or gas mark 6. Prick the sweet potatoes with a fork and bake them directly on the oven rack for about 45 minutes, or until they are tender when pierced with a fork.
- Prepare the Beef Marinade: While the sweet potatoes bake, mix the thinly sliced sirloin steak with half of the grated garlic and half of the smoked paprika, coating the beef evenly. Set aside to marinate briefly.
- Stir-Fry Vegetables: Heat the cold-pressed rapeseed oil in a non-stick wok over medium-high heat. Add the sliced green pepper and stir-fry for 1 minute until it just begins to soften. Add the remaining garlic and cumin seeds, cooking for a few more minutes until fragrant.
- Add Tomatoes and Spices: Stir in the tomato wedges and the remaining smoked paprika. Cook the mixture until the tomatoes start to soften but still retain their shape, about 3-4 minutes.
- Add Beans and Bouillon: Add the drained black beans and vegetable bouillon powder to the wok. Stir-fry everything together until the beans are heated through, about 2-3 minutes. Mix in the chopped coriander and remove from heat.
- Prepare Sweet Potatoes for Serving: Once baked, slice the sweet potatoes almost all the way through lengthwise and place them on serving plates. Top each potato with the chopped or mashed avocado, then squeeze some lime wedges over the top. Spoon the black bean mixture over or alongside the potatoes.
- Cook the Steak: Return the wok or non-stick pan to medium-high heat. Quickly stir-fry the marinated steak strips for 1-2 minutes, allowing the beef to develop some charred bits without adding extra oil. The steak center should remain pink and tender.
- Assemble and Serve: Pile the cooked steak strips on top of the sweet potato jackets with the beans and avocado. Garnish with extra whole coriander leaves and serve immediately with the remaining lime wedges for squeezing over as desired.
Notes
- For even cooking of sweet potatoes, choose similar-sized ones.
- If pressed for time, sweet potatoes can be pierced and microwaved for 6-8 minutes before finishing briefly in the oven to crisp the skin.
- Use a good quality non-stick pan to avoid adding oil when cooking the steak and achieving nice charred bits.
- Adjust the quantity of smoked paprika to control the smokiness and heat level.
- This recipe is suitable for a balanced diet and offers a good combination of protein, fiber, and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stir-frying and Baking
- Cuisine: British
Keywords: chilli beef, sweet potato jackets, stir-fry, healthy dinner, black beans, avocado, lean steak, quick meal
