Ginger Beef

This is another dish using those Beef Fillet off cuts I mentioned in the Beef Stroganoff recipe. It's a variation of a recipe using cheaper cuts of beef which are cooked for much longer. That has been one of my staples for some time, often using a slow cooker. This is a much quicker, but a little more expensive, variation and subtly different.

Ingredients

 

 

500g beef fillet - cut into thin strips

 

2 medium onions - thinly sliced

 

4 cloves of garlic - crushed.

 

2 tablespoons of grated ginger.

 

2 chillies - deseeded and finely chopped.

3 teaspoons of turmeric.

1 teaspoon each of cumin, coriander and garam masala - I used BARTS garam masala this time. As mentioned in the king prawn curry recipe I have made my own. It's down to convenience and preference.

400ml tin coconut milk - for the slow cooked version I tend to use the solid block coconut cream.

1 beef stock pot or cube - I used a stock pot.

200g green beans - trimmed and cut into two inch lengths.

A couple of tablespoons of oil for cooking.

Salt and pepper to taste.

A jug of water to hand.



The Process

Heat up some oil in a skillet and add the onions. Cook on a fairly high heat until softened and then reduce the heat.

Add the garlic, chillies, ginger and spices and cook on a medium heat, stirring as you do so.

In the meantime get some water boiling in a pan for the green beans.

Once the spices have been cooked for a while add the coconut milk and stock pot (or cube). Keep stirring.

The green beans should take about 7-8 minutes to cook. Check that they are the texture that you want and then drain and set to one side.

Keep an eye on the onion mixture and add water if it gets too thick. Turn the heat down to a low simmer. Check the seasoning.

Move the onion and coconut mixture to a rear burner and heat up some oil in a wok on a high heat. Once it is hot tip in the beef and stir fry for a minute or two until it is browned but still pink in parts. Then remove from the heat, empty into a cool dish and set to one side.

Now add the green beans to the onion mix and heat through before adding the beef. Heat just long enough to ensure the beef is heated through and serve.

You should end up with a silky smooth earthy sauce that goes well with rice or chapattis. A little chopped coriander looks good and adds a nice delicate flavour in contrast to the rich sauce.