Fast Mex shaking beef

Fast Mex shaking beef



  • 2 garlic cloves, crushed
  • 1/2 teaspoon caster sugar
  • 2 tablespoons tequila
  • 2 tablespoons fresh lime juice
  • 500g beef scotch fillet, cut into 2cm pieces
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 corncobs, husks and silk removed
  • 300g (3 cups) finely shredded red cabbage
  • 4 radishes, thinly sliced
  • 1 small red onion, cut into thin wedges
  • 1 small bunch fresh coriander, leaves picked
  • 4 whole pickled jalapeƱos in brine
  • 1 small bunch fresh coriander, leaves picked
  • Chipotle chilli sauce, to serve
  • Soft tortillas, to serve
  • Lime wedges, to serve

  • Step 1
    Combine the garlic, sugar, 1 tbs tequila and 1 tbs lime juice in a glass or ceramic bowl. Stir until the sugar dissolves. Add the beef and toss to combine. Cover and set aside for 10 minutes to marinate.

  • Step 2
    Meanwhile, heat 1 tbs oil in a large frying pan over medium-high heat. Add the corn and cook, turning, for 4-5 minutes or until slightly charred. Transfer to a board and use a long sharp knife to remove the kernels in large pieces.

  • Step 3
    Combine the cabbage, radish and onion in a large bowl. Add 1 tbs oil and the remaining 1 tbs lime juice. Season. Toss to combine.

  • Step 4
    Heat remaining 1 tbs oil in a large frying pan over high heat until smoking. Add the beef mixture in a single layer. Cook for 2 minutes, without stirring or turning.

  • Step 5
    Shake pan to toss beef. Cook for a further 2 minutes. Add the remaining 1 tbs tequila. Cook for a few seconds. Divide the beef, cabbage mixture, corn, jalapeƱos and coriander among plates. Drizzle with sauce. Serve with warmed tortillas and lime wedges.