Southwestern Pan-Fried Minute Steak and Kidney Beans

This recipe is much like having a stir-fry without the cooking urgency that a typical stir-fry demands. For dinner in 20 minutes, start by making the rice; as it cooks, you can get everything else made and ready to serve.
Yield 4 Servings Prep. Time 10 min Cooking Time 20 min Total Time 30 min


Here are the following ingredients:

  • 1 tsp (5 mL) EACH Cajun spice (see Tip) and ground cumin
  • ¼ tsp (1 mL) EACH salt and hot pepper flakes
  • 1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks
  • 2 tbsp (30 mL) olive oil, divided
  • ½ cup (125 mL) chopped red onion
  • 1 sweet red pepper, diced
  • ½ cup (125 mL) EACH salsa and frozen corn kernels
  • ⅓ cup (75 mL) ketchup
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine Cajun spice, cumin, salt and hot pepper flakes in a small bowl; set half aside. Pat steaks dry with paper towel; sprinkle both sides with remaining spice mixture.

  2. Heat half the oil in nonstick skillet over medium-high heat and cook steaks, in batches as necessary, for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least. Transfer to a plate, cover with foil to keep warm; set aside.

  3. Meanwhile, reduce heat to medium and add remaining oil to skillet. Cook onion, red pepper and reserved spice mixture, stirring occasionally, for about 4 minutes or until onion is softened. Stir in salsa, corn, ketchup and beans; cook, stirring, for about 4 minutes or until heated through.

  4. Cut steak across the grain into thin slices. Add to vegetable mixture and toss to combine. Serve with squeeze of lime.