Beef Tibs with Rosemary and Green Chilli
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Ingredients
- 600 g beef flank steak or skirt steak
- 2 red onion
- 1 tbsp fresh rosemary
- 2 fresh green chilli
- 3 garlic cloves
- 2 tbsp vegetable oil
- 20 g butter
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 32.7 g
- Carbohydrate
- 7.1 g
- of which sugars
- 4.8 g
- Fat
- 22.3 g
- of which saturates
- 7.9 g
- Fibre
- 1.5 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef into bite-sized cubes and pat dry. Slice the onion and chilli, and finely chop the rosemary and garlic.
- 2
Heat the vegetable oil and butter in a frying pan until very hot.
- 3
Fry the beef in batches for 6-8 minutes per batch, until well browned and cooked through with no pink remaining. Set aside.
- 4
Add the onion to the pan and fry for 5 minutes until softened.
- 5
Stir in the garlic, chilli and rosemary and cook for 1 minute, then return the beef to the pan and toss together for 2 minutes.
- 6
Serve with flatbreads.
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