A favourite in our house, this is usually served with copious amounts of sweet chilli sauce – which, unlike many commercial sauces, is one I am safe with! If you are sensitive to chilli or cannot tolerate sweet chilli sauce, the recipe is still safe to cook as no chillies are actually used in the preparation – the chilli sauce is just an accompaniment.
The recipe also contains pak choi, a leafy vegetable that cooks similarly to spinach but which is actually a member of the brassica family. It is safe for me, and should be safe for most unless you are also sensitive to other brassicas e.g. cabbage.
Serves 2 to 3 people
350g fresh beef steak, trimmed of excess fat and cut into strips
1 whole bulb of garlic, peeled and crushed into a paste
approx 1 teaspoon fresh ginger, peeled and grated finely
Seeds from 5 crushed green cardamon pods, ground (discard the papery green husk)
1/2 teaspoon cumin seeds, ground
pinch fennel seeds, ground
2 teaspoons ground coriander
250g (dry weight) white rice
100g frozen peas
2 tablespoons olive oil
2 to 3 onions, peeled and sliced thinly
1 red sweet pepper, deseeded and sliced thinly
about 70g pak choi, washed and roughly shredded
1. Place beef strips in a bowl. Add crushed garlic, grated ginger, cardamon, cumin, fennel and coriander, and leave to marinade for 10 to 20 minutes.
2. In a small pan, put the rice, the peas, and double the quantity of rice by volume of boiling water (e.g. if dry rice fills 1 cup, use 2 cups of water). Bring to the boil, reduce heat and leave to simmer until all the water has been absorbed by the rice.
3. Put oil in a wok and heat up. When hot and sizzling, add chopped onions and stir fry until they soften and start to take on some colour.
4. add beef & spice mixture to wok and mix well with frying onions. Cook for about 5 to 7 minutes or until beef almost cooked through as you like it.
5. Add red pepper to wok, stir well, and cook for around 3 minutes or so, depending on whether you like your peppers softer or crunchier.
6. stir pak choi into mix in wok and cook for about 30 seconds to 1 minute more, or until leaves start to wilt.
7. serve beef & vegetable mixture with rice & peas, and with sweet chilli sauce to taste/as desired.
Note, this is the brand of chilli sauce I usually use – http://www.bluedragon.co.uk/products/sweet-chilli-dipping-sauce. If you cannot tolerate some of the ingredients in this sauce, there are other brands available, or alternatively, use plenty of ground black pepper added at the table for heat, or a small drizzle of honey or a safe sugar syrup for sweetness.