Quickie sticky chilli beef

Quickie sticky chilli beef

I love a chilli and my quickie beef chilli is very well loved and cooked by me for my family, but here’s a little twist on this much loved recipe that will surprise you.


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

176 g extra lean beef mince
26 g peppers, sliced
23 g spring onion, finely chopped
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp ground cumin
1 chilli, sliced, seeds or no seeds up to you!
95 g chopped tomatoes, blended until smooth
80 g avocado, sliced
6 g olive oil
43 ml sweet chilli sauce
0.5 beef stock cube
100 ml water
10 g fresh coriander, chopped
1 lime wedge
149 g mixed salad leaves
salt and pepper

Method

  • Using a mini food processor, blitz the peppers and onions to a paste.
  • Add the olive oil to a frying pan and put it on a medium heat.
  • Add the onion and pepper mixture and cook on a medium heat for 2 minutes, being careful not to let them colour too quickly.
  • Now add the beef mince and brown until cooked through.
  • Add the garlic, smoked paprika, cumin and chilli and thoroughly coat the beef.
  • Sprinkle the stock cube over the beef, add the water and stir.
  • Add the smooth tomato mixture, give everything a good stir and leave to simmer for a few minutes so that the water can reduce and the sauce thicken.
  • When the sauce has thickened, remove the pan from the heat and stir through the sweet chilli sauce.
  • Arrange your mixed salad leaves onto the plate along with the peppers, spring onion and avocado slices.
  • Top with the beef mixture and sprinkle over the coriander and remember to serve with the lime wedge for a zing!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • For anyone following older BC plans, you’ll notice that this recipe features 3 items from the vegetable list, therefore amounts of 2 have been halved so as not to affect the macros. Because you need peppers, onion AND tomatoes to make this recipe work, you have to halve the peppers and onion in order to have the full tomato allowance to create a sauce.
  • I like to use low salt stock cubes.

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