In the oven
February 8, 2019
1 tbsp olive oil
500g British beef sirloin steak, trimmed and cut into 5cm pieces
1 Onion, chopped
1 Clove garlic, crushed
1 Red chilli, finely chopped
350g Chantenay carrots, halved lengthways
1 tsp ground cinnamon
2 tbsp tomato purée
½ x 25g pack fresh mint, leaves roughly chopped
1Heat the oil in a flameproof casserole or heavy-based saucepan.
2Season the steak with salt and pepper and add to the hot oil.
3Fry for 5 minutes, turning until browned on all sides.
4Using a slotted spoon, transfer to a plate.
5Add the onion, garlic, chilli and carrots to the casserole and cook over a gentle heat for 6–8 minutes, stirring often.
6Stir in the cinnamon and cook for another minute.
7Stir in the tomato purée and 300ml boiling water and mix well.
8Cover and simmer for 10–15 minutes, until the carrots are tender but still retain some firmness.
9Return the steak to the pan and gently warm through for 2 minutes.
10Scatter over the mint and serve with rice.
Your review ...
All fields are required to submit a review.