Tacu Tacu con Lomo (Rice and Bean Cake with Steak)
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Ingredients
- 500 g sirloin steak, thinly sliced
- 400 g cooked white rice
- 400 g tinned cannellini beans, drained
- 1 red onion, finely sliced
- 3 garlic cloves
- 1 red chilli, finely chopped
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 568 kcal
- Protein
- 36.8 g
- Carbohydrate
- 46.8 g
- of which sugars
- 3.4 g
- Fat
- 23.6 g
- of which saturates
- 6.3 g
- Fibre
- 7.1 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash two-thirds of the cannellini beans roughly, then mix with the cooked rice, half the garlic and half the red chilli.
- 2
Heat half the vegetable oil in a frying pan, press the rice and bean mixture into the pan in one flat cake and fry for 5-6 minutes each side, until golden and crisp. Keep warm.
- 3
Mix the red onion, remaining chilli, lime juice and coriander for a quick salsa criolla.
- 4
Heat the remaining oil in another pan until very hot, season the steak and fry for 1-2 minutes, until browned but still pink in the middle, then cook for a further minute, tossing, until cooked through with no pink remaining.
- 5
Cut the rice cake into wedges and serve topped with the steak and salsa criolla.
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