Southwestern Beef Steak and Kidney Beans

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This Southwestern Beef Steak & Kidney Beans recipe is much like having a stir-fry without the complicated cooking urgency that a stir-fry demands. For dinner in 20 minutes, start by making rice. As it cooks, you can get everything else made and ready to serve.

 

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 tsp (5 mL) Cajun spice
 1 tsp (5 mL) ground cumin
 ¼ tsp (1 mL) salt
 ¼ tsp (1 mL) hot pepper flakes
 1 lb (0.45 kg) Beef Minute Steak (or thin cut Grilling Steak)
 2 tbsp (30 mL) olive oil
 ½ cup (125 mL) chopped red onion
 1 sweet red pepper, diced
 ½ cup (125 mL) salsa
 ½ cup (125 mL) frozen corn
 ⅓ cup (75 mL) tomato ketchup
 19 oz (540 mL) can kidney beans, drained and rinsed
 Lime Wedges
1

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.

2

Heat half of the oil in non-stick skillet over medium-high heat, cook steak about 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.

3

Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture, cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime.

Ingredients

 1 tsp (5 mL) Cajun spice
 1 tsp (5 mL) ground cumin
 ¼ tsp (1 mL) salt
 ¼ tsp (1 mL) hot pepper flakes
 1 lb (0.45 kg) Beef Minute Steak (or thin cut Grilling Steak)
 2 tbsp (30 mL) olive oil
 ½ cup (125 mL) chopped red onion
 1 sweet red pepper, diced
 ½ cup (125 mL) salsa
 ½ cup (125 mL) frozen corn
 ⅓ cup (75 mL) tomato ketchup
 19 oz (540 mL) can kidney beans, drained and rinsed
 Lime Wedges

Directions

1

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.

2

Heat half of the oil in non-stick skillet over medium-high heat, cook steak about 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.

3

Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture, cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime.

Southwestern Beef Steak and Kidney Beans
IngredientsDirections