Mexican Shaking BeefKhanh Ong
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp coriander seeds
- 1 garlic cloves minced
- 1 tbsp tequila
- 1 tbsp lime juice
- a pinch of salt
- 250g scotch fillet 2cm pieces
- 1⁄4 cup of EVOO
- 1⁄2 avocado diced into small 1cm chunks
- 1⁄2 a mango diced into small 1cm chunks
- 1⁄4 of a red onion finely chopped
- 1⁄2 a Lebanese cucumber finely chopped
- 1⁄2 a long red chilli finely chopped
- juice of 1⁄2 a lime and zest
- 1⁄2 cup of loosely packed coriander leaves
- a pinch of salt
- 1 packet of watercress
- 1 large tomato finely sliced
- combine all the ingredients and leave to marinade for 30 mins
- in a hot wok cook the beef in two batches, continually shaking the wok for 2-3 minutes.
- set beef aside
- mix all the salsa ingredients together and set aside to serve
- to serve, make a bed of watercress on a plate
- cover with beef
- place random piles of tomatoes around the beef.
- spoon salsa over beef
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