Spicy beef with pineapple and mint salsa

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

spray oil

500g sirloin steak, excess fat removed, diced

2 teaspoons Cajun spice mix

2 cups quick-cook brown rice

410g can kidney beans, drained, rinsed

4 cups baby spinach

1 medium-sized carrot, peeled, grated

Salsa

1 cup cherry tomatoes, halved

¼ cup fresh mint, finely chopped

½ cup canned pineapple pieces, juice drained

Instructions

Stay Awake

1 Heat a non-stick frying pan and spray with oil. When hot add steak and spice mix. Stir-fry until browned and cooked to your liking. Remove from heat. Set aside.

2 Cook rice following packet directions then in a large bowl combine, rice, beans, spinach and carrot.

3 To make salsa, combine salsa ingredients in a small bowl and mix well.

4 Serve rice salad topped with beef and salsa on the side.

Variations

Make it gluten free: Check spice mix is gluten free.

Nutrition Info (per serve)

Calories 433 cal

Kilojoules 1810 kJ

Protein 38 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 10 g

Sodium 620 mg

Calcium 110 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.