Sweet and Hot Beef Penang recipe |
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09/11/2011
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Ingredients300g rump steak, trimmed of any fat400g can of half fat coconut milk 150ml of hot vegetable stock 1 cinnamon stick 1 red chilli, de-seeded and finely sliced 1 tbsp fish sauce 1 tbsp Canderel granules 200g frozen peas For the paste: 2 red chillies, deseeded 1 lemon grass stalk, trimmed and tough outer leaf removed and roughly chopped 3 cloves garlic, peeled 2.5cm/5inch piece of fresh ginger, peeled and roughly chopped 1 tsp coriander seeds 1 tsp cumin seeds Salt and freshly ground black pepper DirectionsAdd all the ingredients for the paste to a food processor and whiz until combined, add a splash of water to help it mix. Once mixed put to one side.Heat a griddle pan until hot, brush the steak with the oil then add to the pan and cook for about 3-4 minutes each side. Remove the steak and let it rest for 5 minutes, then slice into strips and put to one side. Add the coconut milk to a frying pan and heat gently,stir in the paste and simmer on a low heat, stirring until the paste combines. Add the cinnamon stick to the pan, a little of the stock and the steak. Simmer for about 10 minutes until it begins to thicken a little, topping up with more stock if needed. Stir in the sliced chilli, fish sauce and Canderel, cooking for a further 5 minutes. Taste and adjust seasoning as needed, stir through the peas and ladle into bowls. To complete, top with coriander and serve with rice. ServingsServes 4Recipe provided by Canderel. |
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