Friday, 25 July 2014

Recipe Challenge with Tenderstem Broccoli - Mexican Beef Fajitas

We were recently asked to create some recipes using Tenderstem Broccoli. The recipes are inspired from cuisines from all over the world, and the aim is to use more Tenderstem broccoli in our food through quick and easy family-friendly recipes. We do eat quite a lot of fruit and veg in our diet, but admittedly I had never cooked with tenderstem before. This was something that I was quite keen to get started with. I began by making two recipes sent to me. I will be writing more about tenderstem in another blog post to let you know about how we got on with the other recipes!





Mexican Beef & Tenderstem Fajitas





First of all we gathered all of the ingredients together.


It was so simple to do everything - and of course if you wanted to you could just buy the dips for convenience. We decided on wholemeal wraps, and bought organic, high welfare steak - we really did taste the difference. I think that better quality meat in a smaller amount is better than lots of a cheap cut.

I've copied the recipe from the Tenderstem website below. Do have a look around their website, there are so many more recipes to try.

1. Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl. Use half to brush over both sides of the steaks. Add the Tenderstem®, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade. Set aside for 15 minutes whilst you make the guacamole and salsa.

2. Make the guacamole by peeling the avocados, scooping out the flesh and mashing with a fork in a small bowl. Stir through the garlic, sour cream and lime juice. Season to taste with salt and freshly ground black pepper.

3. Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar. 

4. When you are ready to eat, place a large frying pan over a high heat. When it is hot, add a drizzle of olive oil and let it get hot for a few seconds before adding both steaks. Cook for 2-4 minutes on each side, depending on how well done you like your steak. Set aside on a plate and cover loosely with foil to keep warm.

5. Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir fry over a high heat for around 5 minutes until they are cooked but still with plenty of bite. Turn off the heat.

6. Slice the steaks thinly across the grain and return to the pan, stirring briefly to mix together before tipping into a warmed serving dish. Serve the filling, salsa, guacamole, cheese and sour cream in separate bowls at the table for everyone to build their own wrap.







I made sure that the veggies stayed crisp and didn't go soggy. The tenderstem broccoli worked really well here - perfecty complimented the other vegetables, and went really well with the steak and wraps.





Emily said that this was the best tea that she had every had. Now that is compliment indeed from a hard-to-please tween, so I'll take that.

This recipe was simple to make and tasted great. The broccoli was great on the wraps and it is not something I would ever think about putting on a wrap but I would now. The tenderstem is crunchier than normal broccoli and I would always consider popping this in a stir fry and incorporating it into a few more of my staple favourites at home.

So what's the verdict?

We loved this recipe. The whole family got involved and tried making the wraps. I will definitely be doing this one again. We are very much looking forward to trying out what is next on our recipe card, so do keep an eye out for our next blog post about recipes using Tenderstem.

For more information, do visit www.tenderstem.co.uk where they have a variety of recipes for you to try.


I was given vouchers by Tenderstem to purchase the ingredients for recipes. This blog post is part of a series, more to follow. All words and views are my own.

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