Mexican Pan Alla Christine

Summary

Ingredients

• 400 g beef fillet (s) or lean beef steak
• 1 can kidney beans, 425 g each
• 10 small corn on the cob, pickled, halved
• 2 onions)
• 1 red pepper (s)
• some honey
• some salt and pepper
• Cayenne pepper
• Paprika powder
• 2 tablespoon soy sauce
• Margarine for frying
• 2 tablespoon barbecue sauce, or more if necessary
• some beef broth

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Instructions

1. Cut beef into strips. Marinate beef in soy sauce and cayenne pepper for 20 minutes in the refrigerator.
2. While beef marinates, cut onions into larger chunks and cut red peppers into bite-sized pieces. Drain kidney beans and rinse thoroughly with cold water.
3. Heat margarine in a large pan over medium-high heat. Fry beef strips for 4-5 minutes until browned, then transfer to a plate.
4. Add onions to the pan and fry for 2-3 minutes until softened. Add paprika powder, salt, and pepper to taste. Stir in honey and barbecue sauce to taste, then add roughly enough beef broth to partially cover the ingredients.
5. Return beef strips to the pan and simmer gently for 10 minutes. Add kidney beans and halved corn on the cob, heat through for 2-3 minutes, and season to taste.
6. Serve with baked potatoes and sour cream.