Mexican Beef Stir Fry with Wilted Greens & Popped Beans

I was confronted with a pack of ready-seasoned Mexican beef strips in the freezer and was scratching my head as to how to make this into a meal using the contents of the cupboard and the garden

I decided to have wilted asian greens as a base and to use fried red kidney beans as a side. Frying these in hot oil makes them slight crunchy, which makes for nice textural variation with the soft moist beef and greens.

If you want to prepare the beef strips yourself here's a recipe you can use.

Fry a well drained can of red kidney beans in olive oil with a clove of garlic and half an onion finely chopped. Cook over high heat initially then reduce and stir occasionally. The beans will develop a crisp outer shell and pop slightly.

Slice asian greens into strips and steam with white wine and salt until slightly wilted.

Stir fry the beef strips with half a chopped onion over high heat until cooked through.

Serve the beef strips on top of the wilted greens with a side serve of the kidney beans. Place a spoonful of greek yoghurt onto the beef and top with a teaspoon of chilli jam. Delicious!