Description
This vibrant and nutritious recipe features tender stir-fried chilli beef paired with sweet potato jackets, packed with smoky paprika, cumin, fresh tomatoes, and black beans. Perfect for a wholesome yet flavorful weeknight meal that balances protein, fiber, and bold spices.
Ingredients
Scale
Sweet Potatoes
- 2 sweet potatoes (about 175g each)
Beef and 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
Garnishes
- 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 the Sweet Potatoes: Preheat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and bake them for 45 minutes or until tender when pierced with a knife. Set aside once cooked.
- Prepare the Steak Marinade: While the potatoes bake, mix the thinly sliced rump sirloin steak with half the grated garlic and half the smoked paprika in a bowl. Set aside to marinate briefly.
- Stir-fry the 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 about 1 minute until just starting to soften. Add the remaining garlic and cumin seeds and cook for a few more minutes to release their aromas.
- Add Tomatoes and Spices: Stir in the tomato wedges along with the remaining smoked paprika. Cook until the tomatoes begin to soften but still hold their shape, about 3-4 minutes.
- Cook Beans and Season: Add the drained black beans and vegetable bouillon powder to the wok. Stir-fry until everything is heated through, approximately 3 more minutes. Stir in the chopped coriander for a fresh herbal note.
- Finish the Sweet Potatoes: Carefully halve the baked sweet potatoes almost all the way through, creating jackets, and transfer them to serving plates. Top each potato with the chopped or mashed avocado and squeeze over some lime wedges for added brightness. Divide the bean and vegetable mixture evenly over the plates.
- Cook the Steak: Return the wok or pan to medium-high heat; no additional oil is necessary if using a good non-stick surface. Quickly stir-fry the marinated steak strips just until the center remains pink and tender, approximately 1-2 minutes. The steak should develop a slight char but remain juicy.
- Assemble and Serve: Pile the cooked steak strips on top of the sweet potato jackets and bean mixture. Garnish with whole coriander leaves and serve with remaining lime wedges for squeezing over just before eating.
Notes
- For extra heat, add a pinch of chilli flakes when stir-frying the vegetables.
- Use a fork to check the tenderness of sweet potatoes before removing from the oven.
- Don’t overcook the steak strips; they should remain pink for tenderness.
- If preferred, substitute sirloin with lean flank or skirt steak, sliced thinly.
- Serve immediately for best texture and flavor balance.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Stir-frying
- Cuisine: International
Keywords: stir-fry beef, sweet potato jackets, healthy dinner, smoky paprika, black beans, easy weeknight meal, lean steak, quick stir-fry, nutritious recipe
