Mexican Chilli Stir Fry (Beef)

Full product description

Spice up your midweek with our Mexican chilli beef stir fry. Tender strips of beef are seasoned in a bold, chilli-led blend with warm cumin, paprika and garlic for big flavour without the faff. It cooks hot and fast in a wok or frying pan, giving you juicy beef with a little caramelised edge—perfect with peppers, onions and warm tortillas or stirred through rice or noodles. Quick, punchy, and ready when you are.

Why you’ll love it

• Seasoned beef strips for speedy, no-prep cooking

• Hot-and-fast friendly: wok or frying pan in minutes

• Big flavour from a Mexican-style chilli spice blend

• Great for wraps, rice bowls, fajitas and salads

Product & cut details

• Beef strips (typically from rump, flank or silverside, depending on batch)

• Pre-seasoned Mexican chilli blend (heat level: medium)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: seasoning recipes can vary—check the label

How to cook (quick guide)

1. Preheat a wok/frying pan on high with a little oil.

2. Stir-fry the beef in batches 2–4 mins, tossing often until just cooked and lightly coloured.

3. Add sliced peppers/onions in the last minute if you like a crunchy finish.

4. Rest 1–2 mins off the heat before serving.
   Food safety: Cook until piping hot throughout.

Serving ideas

• Fajita-style: peppers, onions, warm tortillas, salsa and sour cream

• Rice bowl: lime rice, black beans, avocado and coriander

• Loaded fries with jalapeños and melted cheese

• Quick quesadillas: tuck leftovers into tortillas with cheese, griddle until crisp

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

How spicy is it?
Medium warmth from chilli and paprika. Add fresh chilli or hot sauce if you want more heat.

Is it ready to cook?
Yes—pre-seasoned beef strips. Just heat a pan and go.

What cut is used?
Commonly rump, flank or silverside—chosen for flavour and quick cooking.

Can I add veg?
Absolutely. Peppers, onions and sweetcorn work a treat; add near the end for crunch.