A Chilean summer dish of tomatoes, corn, onion, basil, and thin strips of beef cooked into a juicy skillet meal.
20 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the beef steak into thin strips.
Soften the onion and garlic in olive oil.
Add the beef and brown it over high heat.
Add the tomatoes, corn, cumin, salt, and black pepper.
Cook until the tomatoes turn saucy but the corn still has bite.
Add the basil and serve hot.
💡 Tip: Do not cook the corn for too long from the start; keeping the kernels distinct preserves the summery character of tomatican.
🍽️ Serving suggestion: Serve hot with plain rice or boiled potatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~335
kcal calories
30
g protein
28
g carbs
13
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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