Minced beef chimichurri with mango salsa
Chimichurri isn't just for chunks of meat, fish or vegetables, it also works pretty darn well mixed into minced beef then topped off with a sharp mango salsa. Totally family friendly (leave out the chilli from the beef and the mango salsa for very young kids) this is a delicious bowl to eat with just a spoon at the end of a long day.
- 300g wholegrain rice
- 400g beef mince
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- 1 teaspoon of cinnamon
- 1 teaspoon of ground coriander
- 1 onion
- 2-3 garlic cloves
- 2 diced chillies
- 1 diced red pepper
- 100ml beef or chicken stock
- A handful each of fresh coriander and parsley
- 1 mango
- 2 tomatoes
- 1 shallot
- Juice of 1 lime
- Splash of red wine vinegar
How To Make It
Step 1.Put the brown rice on to boil. Brown your mince in a pan then add the cumin, oregano, cinnamon, paprika and coriander. This adds a lovely smokey sweetness to the beef. Remove the mince and set aside
Step 2.Dice an onion and cook in the same pan for a few mins. Add 2-3 crushed cloves of garlic and 1 diced chilli (remove the seeds). Cook for 2-3 mins.
Step 3.Add 1 diced red pepper, cook for another minute then add 100ml chicken or beef stock. Cook it out.
Step 4.Drain the cooked rice and add to the pan. Mix well , remove from the heat then finely chop a handful each of coriander and parsley and mix into the pan.
Step 5.For the mango salsa, dice 1 mango, the outsides of 2 tomatoes, 1 shallot and 1 chilli. Add the juice of a lime and a splash of red wine vinegar.
Serve & Enjoy
The chimichurri is a great way of sneaking in some vitamin and nutrient rich herbs and spices. Same goes for the mango salsa!