Beef stir-fry tortillas

Ingredients

600 g beef spips

1 small red onion, shredded

1 small red capsicum, shredded

1 carrot, peeled and thinly sliced into thin spips

100 g baby green beans, topped and tailed and halved

0.25 cup of your favourite stir-fry sauce

tortillas, sour cream, grated cheese and lettuce to serve

Coat beef sliips with a little oil, season well with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high
Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of the beef sliips. Remove each batch and set it aside
Add vegetables to the pan, cook for 2 minutes. Return beef to pan, add stir-fry sauce and stir to warm through. Serve beef with warmed tortillas, sour cream, grated cheese and lettuce

Coat the meat in oil instead of adding oil to the pan or wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat sliips
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks