Stir-fry Mexican Beef

750g beef eye fillet, sliced thinly
35g packet taco seasoning
2 tablespoons peanut oil
1 large red onion, sliced
1 medium red capsicum, sliced thinly
1 medium yellow capsicum, sliced thinly
4 small (520g) tomatoes, seeded, sliced
2 tablespoons chopped fresh or bottled coriander leaves


Method:


1. Combine beef and seasoning in bowl. Heat half the oil in wok or pan; stir-fry beef and onion, in batches until browned.


2. Heat remaining oil in wok; stir-fry capsicum until just tender. Return beef mixture to wok with tomatoes and coriander, stir-fry until heated through. Serves 4.

Moroccan Style Meat

1/4 cup (60ml) mild curry paste
4 steak meat
1 large onion, chopped finely
1 clove garlic, crushed
2 cups (500ml) vegetable stock
2 cups (400g) couscous
2 medium (380g) tomatoes, seeded, chopped finely
1/4 cup chopped fresh mint
1/4 cup (35g) toasted silvered almonds
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
1/2 cup (125ml) plain yogurt


Method:


1. Rub 1 tablespoon of the curry paste over meat. Cover, refrigerate for about 4 hours or overnight. Cook meat in a greased, heated griddle pan (or grill or barbecue) until browned on both sides and just cooked through. Remove from pan; cover to keep warm.


2. Add remaining paste and onion to a large pan; cook, stirring until onion is soft. Add stock, bring to the boil; remove from heat. Stir in couscous; stand, covered 5 minutes. Using a fork, gently stir tomatoes, mint, almond, coriander and rind into couscous mixture. Slice meat serves with yogurt. Serves 4.