Shake up midweek feed

FOR a quick midweek meal, try this fast Mex shaking beef, served with charred corn and chipotle chilli sauce. SERVES: 4 PREP: 15 minutes COOK: 10 minutes

Ingredients

2 garlic cloves, crushed ½ tsp caster sugar 2 tbsp tequila 2 tbsp fresh lime juice 500g beef scotch fillet, cut into 2cm pieces

60ml (¼ cup) extra virgin olive oil

2 corn cobs, 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 jalapenos in brine

Chipotle chilli sauce, to serve

Soft tortillas, to serve Lime wedges, to serve

Method

1. Combine the garlic, sugar, 1 tbsp tequila and 1 tbsp 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.

2. Meanwhile, heat 1 tbsp 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.

3. Combine the cabbage, radish and onion in a large bowl.

Add 1 tbsp oil and the remaining 1 tbsp lime juice. Season. Toss to combine.

4. Heat remaining 1 tbsp 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.

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

TIP: For a speedy cheat, you can swap the cabbage mixture for a pre-packaged shredded vegie mix.