About the recipe:
Chilli Beef Stir-fry Salad is a dance of textures and flavours that transforms a simple salad into a culinary delight. Succulent sirloin strips, marinated with garlic, chilli powder, and coriander blend, take centre stage. Adding creamy avocado, cherry tomatoes, and the satisfying crunch of tortilla chips makes this salad a symphony of taste and texture.
Why you will love this recipe:
Say goodbye to boring salads! The Chilli Beef Stir-fry Salad perfectly balances heat, freshness, and crunch. The marinated beef brings a spicy kick, complemented by the creamy avocado and crisp tortilla chips. It’s a feast for the senses, combining the best stir-fry and salad worlds.
Chilli Beef Stir fry Salad
Cooking Tips:
For tender beef, slice it thinly against the grain. Toss the beef in the marinade thoroughly for an even flavour distribution. Keep the beef moving in the pan to ensure a quick and even stir-fry. This guarantees juicy, flavorful bites in every forkful.
Serving and Storing Suggestions:
Serve the Chilli Beef Stir-fry Salad immediately, ensuring the tortilla chips maintain their crunch. For a refreshing twist, drizzle with a lime vinaigrette. Leftovers can be refrigerated, but they’re best enjoyed fresh for optimal texture and flavour.
Other Similar Recipes:
Explore more flavour-packed salads like “Spicy Chicken Caesar Salad” and “Mexican Street Corn Salad” to diversify your salad repertoire.
Nutrient Benefits:
Loaded with lean protein from sirloin, healthy fats from avocado, and fresh vegetables, this salad is a nutritious powerhouse. It provides a satisfying, well-rounded meal that energizes without weighing you down.
Chilli Beef Stir-fry Salad
Ingredients
- 450 g Lean Sirloin or Top Round Steak
- 2 cloves Garlic (crushed)
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 1 tsp Ground Coriander
- 1 Avocado (ripe)
- 2 tbsp Sunflower Oil
- 425 g Canned Red Kidney Beans (drained)
- 175 g Cherry Tomatoes (halved)
- Tortilla Chips (1 large packet)
- 1 head Iceberg Lettuce (shredded)- 1 head
- Fresh Cilantro (handful, chopped)
Instructions
- Slice the beef into thin strips.
- In a large bowl, combine garlic, chilli powder, salt, and ground coriander. Add beef, toss to coat.
- Peel and dice the avocado.
- Heat oil in a pan, add beef, and cook for 5 minutes, tossing frequently.
- Add kidney beans, tomatoes, and avocado. Heat through.
- Spoon the beef mixture into bowls, garnish with fresh cilantro.
- Serve with tortilla chips and shredded iceberg lettuce.
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Frequently Asked Questions:
Can I make this salad ahead of time?
While the beef is best fresh, you can prep the ingredients in advance and assemble just before serving for optimal crunch.
Any substitutes for sirloin?
Absolutely! Try using flank steak or even grilled chicken for a delightful variation. Check out our “Zesty Grilled Chicken Salad” for inspiration.
Can I skip the tortilla chips for a lower-carb option?
Certainly! For a lighter version, omit the tortilla chips and enjoy the salad as a carb-conscious meal. Our “Crispy Chickpea Salad” is another great low-carb option.
Is there a vegetarian version of this salad?
Yes! Substitute the beef with tofu or tempeh for a satisfying vegetarian twist. Explore our “Quinoa Avocado Salad” for more meat-free options.
How can I keep the tortilla chips from getting soggy?
To maintain the crunch, add tortilla chips just before serving. Store any leftovers separately to preserve their crispiness.
“Image is only for illustrative purposes and not that of the actual recipe”
