This is a recipe I've been working on for a while as a 'bifurcating' recipe. Sounds a bit rude! But what I mean is that I cook it for meat lovers and vegetarians using the same basic processes. The vegetarian version is virtually identical in method. It looks every bit as pretty and takes a lot less time! The vegetarian parts are in green text. The beef version is pictured.
This recipe feeds two greedy people but it can stretch to three.
Photographed today in natural light augmented by LED
Ingredients:
500g casserole steak (use a drained can of black beans for vegetarian version)
1 onion chopped into chunks.
4 garlic cloves grated or pushed through a garlic press.
I small thumb of ginger, grated.
1 tbsp of flour.
3 tsp Chinese five spice powder.
2 red chillies, deseeded if you wish and finely chopped
1 large red pepper
1 large sweet potato
1 tsp of sugar
3 tbsp of soy sauce
2 tbsp fish sauce (omit this for vegetarian version)
300 ml of vegetable stock (I used a stock cube)
Vegetable oil for frying.
To garnish (optional):
Toasted pine nuts
Fresh coriander (cilantro) leaves.
Method
This recipe feeds two greedy people but it can stretch to three.
Photographed today in natural light augmented by LED
Ingredients:
500g casserole steak (use a drained can of black beans for vegetarian version)
1 onion chopped into chunks.
4 garlic cloves grated or pushed through a garlic press.
I small thumb of ginger, grated.
1 tbsp of flour.
3 tsp Chinese five spice powder.
2 red chillies, deseeded if you wish and finely chopped
1 large red pepper
1 large sweet potato
1 tsp of sugar
3 tbsp of soy sauce
2 tbsp fish sauce (omit this for vegetarian version)
300 ml of vegetable stock (I used a stock cube)
Vegetable oil for frying.
To garnish (optional):
Toasted pine nuts
Fresh coriander (cilantro) leaves.
Method
- Cut the casserole steak into large chunks and brown in hot oil. Set aside. Omit this step for vegetarian version.
- Soften the onions in the oil then add the garlic and ginger and fry for a few more minutes
- Stir in the flour, then add 2 tsps of the the five-spice and chopped chilli and the sugar.
- Add the beef or black beans to the pan with the soy sauce, fish sauce (omitted for vegetarian version) and vegetable stock stir and heat through until the sauce thickens.
- Cook, covered, in a very low oven for at least 3 hours. I used a slow-cooker (crockpot). For vegetarian version cook for 15 minutes on a low heat and set aside.
- Meanwhile, prepare the (bell) peppers. Cut the deseeded peppers into strips and grill (broil) until charred. Place in a freezer bag or cling film and leave until cooled. Peel off most of the skin - its easy using your fingers. Leave a few charred bits for taste and appearance.
- Prepare the sweet potato by boiling for approx. 15 minutes until tender. Drain.
- 10 minutes before serving add the red pepper strips and sweet potato and the remaining tsp of five-spive powder to the beef or bean stew and heat through.
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