Chunky chilli wraps

• 1 tbsp vegetable oil↗ tbsp

  plus a few extra drizzles

• rump steak↗750g g

  sliced into thin strips

• red onion↗1

  roughly chopped

• mild green chillies↗4

  seeded and chopped

• 1 tsp cumin seeds↗ tsp
• 1 tsp cayenne pepper↗ tsp

  or hot chilli powder

• can chopped tomatoes400g g
• can red kidney beans↗420g g

  drained and rinsed

• roasted peppers225g g

  (you can buy these at the deli counter, or in jars), cut into strips

• 1 tsp Worcestershire sauce↗ tsp
• flour tortillas↗12
• tub soured cream284ml ml
• handful of fresh mint

  roughly chopped

• lettuce, red onion↗

  and advocado salad

Step-by-step instructions

1. 1

   Heat the oil in a wok until it’s very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.

2. 2

   Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)

3. 3

   To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint. Serve with salad.