May 29, 2017
Easy chilli beef, made with oyster blade steak
8 hrs 20 mins
600g oyster blade steak
Tin diced tomatoes
2 diced onions
1 grated zucchini
400g tin drained and rinsed red kidney beans (or "mexi-beans" to add some extra spice to the dish)
200g sliced mushrooms
1/4 cup boiling water
Sachet chilli beef seasoning
flat bread, lettuce, carrot, cheese, salsa and sour cream
OR rice, cheese, corn, salsa and sour cream
1- Brown onion and steak (optional)
2- Add all other ingredients and cook for 8 hours on low (may need more or less time depending on your slow cooker)
3- After about 6 hours, remove the steak and shred it with 2 forks then return to the slow cooker
4- Serve on flat bread with lettuce, grated carrot, grated cheese, salsa and sour cream (either rolled in the flat bread or fold in half like a soft taco)
5- Is also really nice served on rice with grated cheese, corn, salsa and sour cream (corn chips are nice as a side!)
1It's quite mild if you make it with kidney beans, if you want it a bit spicier use a tin of "mexi-beans" or 2 sachets of the chilli beef seasoning
Submitted by Viki K
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