Quick Mexican Stir Fry with Quorn Steak Strips

Name: Quick Mexican Stir Fry with Quorn Steak Strips
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 pack Quorn Steak Strips; 2 tbsp vegetable oil; 1 onion; 1 chopped red pepper, de-seeded and cut into strips; 40g canned kidney beans, drained; 40g sweetcorn

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Vegetarian Mexican stir fry made with Quorn Steak strips, peppers, sweetcorn and kidney beans served in a black bowl with chopsticks

This Mexican-inspired dish is easy to whip up, packed full of flavour, and won’t require you to brush up on your Spanish. You can create this delicious Mexican Stir Fry, using Quorn Steak Strips, in minutes – perfect for a quick dinner or lunch.

It’s easy to customise too. Add extra veg for additional flavour or double up on ingredients for when your stomach’s really rumbling. Alternatively, swap out the rice for tortilla and salad to create some flavourful fajitas.

Lunch Recipe Ideas Vegan And Vegetarian Mexican Recipes Quick And Easy Vegan And Vegetarian Recipes Vegetarian Steak & Strips Recipes

Serves 2

20 mins

Easy

294 cals
(Per serving)

12 g fibre
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

Ingredients

1 pack Quorn Steak Strips
2 tbsp vegetable oil
1 onion
1 chopped red pepper, de-seeded and cut into strips
40g canned kidney beans, drained
40g sweetcorn

Method

Heat the vegetable oil and fry onion for 5 minutes or until softened, stir in the Quorn Steak Strips, red pepper and cook for 3 minutes.
Throw in the beans and sweetcorn and mix all together. For extra succulence add a little water.
Simmer gently for 3 minutes and serve with your favourite microwavable rice. Add a few drops of tabasco sauce for an extra kick!