Any dish with the name ‘a la Mexicana’ will include tomato, onion and green chilli, which represent the colours of the Mexican flag. Recently, some Mexican cooks have taken to adding a splash of soy sauce to this beef dish to deepen the flavour, but if the beef is well coloured the flavour will be great either way.
- 500 g rump steak, cut into 10 cm x 2 cm x ½ cm strips
- 4 spring onions, chopped
- ½ tsp sea salt
- 60 ml (¼ cup) vegetable oil
- 1 white onion, halved, thinly sliced
- 3 garlic cloves, chopped
- 1 jalapeño chilli, seeds removed, thinly sliced
- 1 green capsicum, seeds removed, cut into ½ cm slices
- 400 g tomato, skin and seeds removed, roughly chopped
- ½ cup chopped coriander
- steamed rice, to serve
- warm tortillas, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 20 minutes
Combine the beef, green onion, salt and 1 tablespoon oil and mix to coat. Cover and marinate for 20 minutes or up to an hour.
Heat 1 tablespoon oil in a large frying pan over high heat. Add half the beef and cook, stirring, for 2 minutes until evenly browned but not cooked all the way through. Remove the beef from the frying pan and set aside. Repeat with remaining oil and beef and set aside.
Reduce heat to medium, add the onion, garlic, chilli and green capsicum, and cook for 3–5 minutes, stirring, until the vegetables begin to soften. Increase the heat to high, add the chopped tomato and continue to cook until the tomato begins to breakdown, 3–4 minutes. Return the beef and any resting juices to the frying pan and cook for a further minute tossing well in the sauce. Add the coriander, season to taste and serve with rice and tortillas.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Table by Ici et La.