Saucy Beef Tikka Masala

Saucy Beef Tikka Masala

by | Dec 26, 2020 | Beef, Dinner Archive

Saucy Beef Tikka Masala

Servings

4

Ready In:

45 minutes

Good For:

dinner

Ingredients

  • 1 lb beef steak, cubed

  • ½ tsp cumin

  • 1 tsp coriander

  • ¾ tsp salt

  • Butter for sauté

  • 1 onion

  • 3 garlic cloves, minced

  • 1” fresh ginger, minced

  • 1 c cherry tomatoes, quartered

  • 3 tbsp tomato paste

  • Splash of water

  • 1 – 2 tbsp garam masala, divided (you may not use both)

  • 1 tsp paprika

  • ½ tsp chili flakes (more if you like)

  • ½ c whip cream

  • ½ c plain yogurt

  • Handful cilantro, roughly chopped

  • 1 c basmati rice

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So Saucy!

A saucy dish loaded with flavor!

There are many regional variations of Tikka Masala – here’s our take on this traditional dish!

Step by Step Instructions

Step 1

Place the beef cubes into a bowl with a drizzle of olive oil, the cumin, coriander, and salt. Use your hands to toss the beef through the seasoning until evenly coated. Melt about 1 tbsp butter in a heavy skillet over medium high heat and sear the cubed beef on all sides then remove the beef from the pan and set aside.

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Step 2

Add a little more butter to the pan and sauté the onion until golden, about 5 minutes. Once the onion is done, start the rice and cook it to package instructions.

When the rice is on the go add the ginger and garlic to the pan with the onion and sauté for 30 seconds, then add 1 tbsp of garam masala, paprika, chili flakes, and tomato paste and sauté 1 minute more.

Step 3

Add the cherry tomatoes and a splash of water to the pan and bring to a gentle boil for about 10 minutes, until the sauce begins to thicken. Next add the beef back to the pan along with the whip cream and yogurt and continue a gentle boil for about 5 minutes. Correct the seasoning to your taste with a bit more garam masala ( if needed), salt, and pepper. If the sauce seems too thin bring the heat up for a few minutes and let the sauce reduce.

Step 4

Once the consistency of the sauce and the seasoning are to your liking stir in most of the chopped cilantro (reserve a bit to garnish). Share the rice over 4 shallow bowls and top each bowl with the Tikka Masala. Garnish with a smattering of fresh cilantro, then sit down and enjoy the exotic eastern flavors that you have pulled together for this amazing dinner!

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Indian Spiced Shepherd’s Pie

Indian Spiced Shepherd’s Pie

by | Dec 16, 2020 | Beef, Dinner Archive

Indian Spiced Shepherd’s Pie

Servings

4

Ready In:

about 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Sheperd’s Pie meets Tourtiere, meets the warm and enticing seasoning of the East… That’s this pie!

If you are a fan of Sheperd’s Pie or Tourtiere – you will simply love this adaptation! It is absolutely delicious, with subtle flavors and aromas… And the turmeric mashed potatoes? I can’t even!

Pop one in the oven and the fam will be waiting at the table long before dinner is ready!

 

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Ingredients

  • 1 lb lean ground beef

  • 1 c baby spinach

  • 2 carrots, diced

  • 1 onion. diced

  • 1 c cabbage. diced

  • 1 c cherry tomatoes, quartered

  • ½ tsp salt

  • 10 cracks black pepper

  • 1 tsp ginger

  • 1 tsp garlic granules

  • 2 tsp garam masala

  • 1 tsp coriander

  • ½ tsp cumin

  • ¼ tsp cinnamon

  • Butter to saute

    Whipped Potato Topping

  • 5 potatoes, peeled and cubed

  • 1 tsp turmeric

  • ½ tsp salt

  • 1 tsp garlic granules

  • Butter & cream (be very generous with the butter – you’re creating heaven)

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Heaven in a Pan!

This amazing pie couldn’t be better if it was made of chocolate! It is pure comfort and promises to please every palate. If you were planning to prepare a Tourtiere for the holidays, give this a try instead. I was going to prepare a Tourtiere, but this recipe made me rethink that choice!

Make a double recipe because there won’t be leftovers and you will want more!

Step by Step Instructions
Step 1

Place the potatoes in a medium sized pot, cover with water, add a bit of salt, and boil until they fall apart when poked with a fork. Then drain well.

Melt a bit of butter over medium high heat in a cast iron pan. Add the onions and sauté until translucent, then add the cabbage and carrots and sauté 5 minutes more.

Add the beef, breaking it into little bits, along with the salt, pepper, ginger, garlic, garam masala, coriander, cumin, and cinnamon, and sauté until the beef is cooked.

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Step 2

Set the oven to 400° and use a pastry brush to grease a 9 x 9 oven proof dish with a bit of olive oil – set aside.

When the beef is cooked through, place a large spoon under one side of the pan and push the beef mixture to the top of the pan and let the excess fat drain to the lower side.

While the beef is draining whip the  potatoes. Once drained, add a generous amount of butter and cream to the potato pot along with the salt, pepper, garlic and turmeric. Use an electric mixer to whip the potatoes to a fluffy and creamy texture (but not so creamy that it does not hold its form – you’re going for more butter than cream here). Set aside.

tep 3

When the beef has drained use a soup spoon to scoop the excess fat from the pan then settle the beef mixture over the pan and mix in the spinach. Scoop the beef mixture into the baking dish and use the spoon to level the top, then add the whipped potatoes to the top and use a large spoon or spatula to press the potatoes evenly to the edges of the pan.

Step 4

Place the baking dish on a baking sheet and pop it into the oven for 35 minutes, until the potatoes are golden brown on the edges and peaks.

When the pie is done remove the dish to a cooling rack and let the pie rest for 5 minutes before cutting into it. Once rested, cut into 4 and serve into shallow bowls, then sit down and enjoy the delightful, warm, and enticing flavors of the amazing dinner that you have prepared!

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Honey Ginger Beef & Onion

Honey Ginger Beef & Onion

by | Dec 11, 2020 | Beef, Dinner Archive

Honey Ginger Beef & Onion 

Servings

4

Ready In:

40 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This dinner is a delightful slightly sweet, gingery treat! And it’s ready in about 30 minutes. I highly recommend doing all your prep and measuring before you start cooking because the process goes super quick once you get going. So, measure up, chop up, cook it up, and eat it up!

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Ingredients

  • 1 lb grilling or flank steak (Flat Iron is great!) sliced into ¼” thick pieces

  • 1/4 c cornstarch

  • 1/4 c coconut oil

  • 2” fresh ginger, minced or grated

  • 4 cloves garlic, minced

  • 1/3 c soy sauce

  • 1/3 c water

  • ¼ c + 1 tbsp honey

  • 1 tbsp toasted sesame oil

  • 6 green onions, sliced into 2” pieces

  • 1 ¼ c jasmine rice

  • 2 tbsp sesame seeds, to garnish

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Lotsa Mozza!

Ginger, and honey, and rice… How nice! Wonderful sweet-savory flavors galore here! Believe me, there won’t be leftovers tonight! 

This dish delivers in the flavor department every time – and it’s so quick and easy you will be done in the kitchen and sitting down to dinner in less than 40 minutes!! Yay!

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Place the sliced beef into a bowl and sprinkle the cornstarch over top. Use tongs to toss the beef slices through the cornstarch until evenly coated.

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Step 2

Melt the coconut oil in a large cast-iron pan over high heat. When the pan is good and hot use your tongs to pick up the beef strips, shake off excess cornstarch, and add the beef to the pan in a single layer. Sear the beef on both sides, about 1 minute per side, then remove the beef to a plate and set aside.

Step 3

Lower the heat on the pan to medium. Add the ginger and garlic and sauté 1 minute. Next, add the soy sauce, water, sesame oil, and sugar. Mix to combine, and bring the heat up to high and let the sauce boil a few minutes, then add the beef back to the pan for half a minute to allow the cornstarch on the beef to thicken the sauce. If the sauce is too thin mix a teaspoon of cornstarch with a tablespoon of water and add it to the pan, stirring briskly as the sauce thickens. Give the sauce a taste and adjust to your preference if required.

Step 4

Once the sauce has thickened add the green onions to the pan and turn the heat off. Mix the onions in and serve the rice over 4 shallow bowls. Serve the beef and onions over the rice, sprinkle generously with sesame seeds, then sit down and enjoy the beautifully spiced flavors from the East that you have created for dinner!

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Tomato Curried Beef with Jasmine Rice

Tomato Curried Beef with Jasmine Rice

by | Dec 3, 2020 | Beef, Dinner Archive

Tomato Curried Beef with Jasmine Rice

Servings

4

Ready In:

35 – 40  min

Good For:

dinner

Ingredients

  • 1 lb flat iron (or other grilling beef), cubed

  • 1 onion, cut into thin slices

  • 4 cloves garlic, minced

  • 3 tbsp (to your taste) curry paste (or curry powder and a bit of coconut oil)

  • 1 tin (796ml) dices tomatoes and the juice they are packed in

  • Butter to sauté

  • 1 ¼ c jasmine rice

  • 1 small bok choy, chopped

  • ½ c cilantro, roughly chopped

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Bring On the Tomato Curry!

If you’re in the mood for a beefy, tomatoey curry then this is the dish for you! It’s quick and easy, hearty and delicious, and delivers a satisfying evening meal in just over 30 minutes!

Step by Step Instructions

Step 1

Melt a bit of butter in a heavy skillet over medium heat and sauté the onions and garlic for 2 minutes. Bring the heat up a bit, add the beef cubes and sear it for about 5 minutes. Add the tin of tomatoes along with the juice they are packed in and the curry paste. Bring to a hard boil then lower the heat and simmer for 15 – 20 minutes.

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Step 2

Once the beef is set to simmer, put the rice on and cook to package instructions. When there is about 5 minutes left on the rice add the bok choy to the beef and mix well – the bok choy will cook through while the rice finishes.

Step 3

When the rice is done share it over 4 shallow bowls. Serve the curried beef over top, sprinkle with fresh cilantro, then sit down and feast on the delicious dinner that you have created in no time at all!

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Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

by | Nov 26, 2020 | Beef, Dinner Archive, Pork

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Servings

four

Ready In:

1 hr or so

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Funny story… I hate meatloaf. Seriously, can’t stand it! If someone so much as mentions the word I cringe inside at a cellular level… (actually, I come unhinged, but that seems a bit over the top…) And the reason for my unsavory reaction towards meatloaf is that growing up, meatloaf was one of 5 dinners our mother taught us to make (because that was her entire repertoire!): Hamburgers, Spaghetti (packaged sauce which she slaved over for hours!), Roasted Chicken, Weiners & Beans, and Meatloaf (urgh).

However, here I am years later creating and curating recipes for Flaming Janes and the family is always suggesting that I come up with a good meatloaf recipe. To date, I have come up with one, and, in my opinion, it was pretty good for a meatloaf! So – by popular request, I have created another meatloaf recipe. And here is where the story gets really funny!

 

I create the recipe, make it, sit down for dinner with the fam. Slice myself a wee piece and… Love it. It’s so delicious that I have seconds and fight off the rest of the family for thirds! No one can believe it because I have been meatloaf avoidant for all of their lives!

So, here you are friends – a meatloaf recipe to please the toughest meatloaf critic! 

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Ingredients

  • 1 lb ground beef

  • ½ lb ground pork

  • 1 egg

  • 1 small onion, chopped

  • 1 heaping tsp garlic granules

  • 1 tsp fennel seeds

  • 1/3 c walnuts, chopped + 2 tbsp to top the meatloaf

  • 1/3 c dried cranberries + a few more to top the meatloaf

  • ¾ tsp salt

  • 15 crack black pepper

  • Carrots

  • 6 carrots, chopped

  • 1 tbsp butter for carrots

    Potatoes

  • 5 medium potatoes, peeled and cubed

  • 4 tbsp butter

  • Splash of cream

  • 1 tsp garlic granules

  • Salt & pepper to taste

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Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a loaf pan with a bit of olive oil.

Place all meatloaf ingredients into a bowl and use your hands to mix well until all ingredients are evenly incorporated. Turn the mixture into the loaf pan, press a few walnut pieces and cranberries down the center of the loaf, and pop the pan into the oven for 1 hr or so, until cooked through. Cook time will vary depending on the size and depth of the loaf and pan.

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Step 2 

When there are about 20 minutes left on the cook time for the meatloaf put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

When the carrots are tender drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Step 3 

When the potatoes are falling apart drain well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!). Cover and keep warm until ready to serve.

Step 4 

When the meat loaf is cooked through remove it from the oven, cover with foil, and let rest 5 minutes, then slice and serve over 4 plates – it’s a big loaf so you will likely have a few slices leftover (yummy – meatloaf sandwiches for lunch!!) Share the carrots and garlic mash beside the meatloaf then sit down and enjoy the delightful twist on an old classic that you have created for dinner!

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Garlic Broccoli & Beef Bites with Buttered Brown Rice

Garlic Broccoli & Beef Bites with Buttered Brown Rice

by | Nov 20, 2020 | Beef, Dinner Archive

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Garlic & Sage Roasted Chicken with Carrots,
Potatoes & Broccoli

Ingredients

  • 1 lb grilling steak (3/4 – 1” thickness – flat iron, New York) cut into 1” cubes

  • Drizzle of olive oil

  • ½ tsp salt

  • ½ tsp garlic granules

  • 5 cracks fresh pepper

  • 1 crown broccoli, cut into florets

  • 1 ½ c short grain brown rice cooked to package instructions (note: the rice will take 45 minutes to cook)

  • 1 tbsp butter (optional – to add to the rice when it’s done)

  • 2 green onions, chopped

  • Sesame seeds to garnish

  • 1 tbsp butter to sauté

    Sauce

  • ½ c water

  • 4 tbsp soy sauce

  • 3 tbsp honey

  • 1 tbsp toasted sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp corn starch

  • 2 tsp garlic granules (I mean it – 2!)

  • 10 cracks fresh pepper

Step by Step Instructions
Step 1

Put the rice on and cook to package instructions. Brown rice takes 45 minutes to cook so get it on the go and then put your feet up for a few minutes!

Place all sauce ingredients into a bowl and whisk well to combine – set aside.

Place the beef cubes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules as noted above. Mix until the beef is evenly coated.

Step 2

Melt a tbsp of butter in a heavy skillet over medium high heat. When the pan is hot add the cubes of beef and sear the beef on all sides, using tongs to turn the cubes as required. No need to cook through here – just sear nicely. This process should take less than 10 minutes, so try to time it to correspond with when the rice is almost done.
Step 3

When the cubes are nicely seared add a ladle-full of sauce to the skillet and deglaze the pan (bring the sauce to a boil and scrape the crispy bits from the bottom of the pan), then add the rest of the sauce and the broccoli florets and keep at a soft boil until the sauce has thickened and the broccoli is bright green and tender crisp (less than 5 minutes).

Step 4

By this time the rice should be done. Add a tbsp of butter to the cooked rice along with the chopped green onions, mix well and cover to keep warm until the beef and broccoli are done.

Step 5

When everything is done share the rice to one side of each of 4 plates and share the beef and broccoli alongside the rice (or on top if you like!) then sit down and enjoy the garlicky deliciousness of the awesome dinner that you have created (It’s a fave around here – there won’t be leftovers!)

Creamy Roasted Cabbage with Bacon & Beef

Creamy Roasted Cabbage with Bacon & Beef

by | Nov 20, 2020 | Beef, Dinner Archive

Servings

Four

Ready In:

Under 1 hr

Good For:

Dinner

Creamy Roasted Cabbage with Bacon & Beef

Ingredients
  • 1 lb cabbage (about ½ a large cabbage), chopped into 1” cubes
  • Drizzle of olive oil
  • ½ tsp salt
  • 10 cracks black pepper
  • 1 onion, cubed
  • 6 slices thick cut bacon, sliced into bits
  • lb lb beef (any kind of grilling beef works well – you could even use stir fry strips), in 1 “ cubes
  • 2 tsp garlic granules
  • 1 c fresh grated Parmesan, divided
  • 1 c whip cream
  • ¼ tsp paprika
  • ½ tsp chili flakes
  • 2 tbsp flat leaf parsley, finely chopped

Step by Step Instructions

Step 1

Set the oven to 395° and line a baking sheet with parchment.

Place the cubed cabbage into a bowl with the salt and pepper, drizzle with olive oil, toss well, then turn the cabbage onto the baking sheet in a single layer and pop it into the oven for 20 minutes.

Step 2

Once the cabbage is in the oven, crispify the bacon bits in a heavy skillet over medium heat. Don’t incinerate it, just cook until crispy. When the bacon is crisp remove it to a plate and add the onion to the pan and sauté until translucent, then add the beef cubes along with a sprinkle of salt and pepper and bring the heat up to medium high. Sear the beef on all sides to golden brown then turn off the heat and set aside.

Step 3

Pour the whip cream into a bowl with the 3/4 of the grated Parmesan and the garlic granules. Mix well and set aside.

Use a pastry brush to grease an 8″ x 11″ (or there about) baking dish with olive oil and set aside.

Step 4

 When the cabbage is done in the oven lower the heat to 350° and scoop the cabbage into a large bowl along with the beef, onions, and bacon. Mix well then transfer to the baking dish. Pour the cream mixture overtop, sprinkle with remaining Parmesan and pop it into the oven for 30 – 35 minutes, until the cheese is golden then remove from the oven, sprinkle with paprika, chili flakes, and parsley and let it rest 5 minutes before serving.

Step 5

Serve into shallow bowls, top with a little more fresh Parmesan, and enjoy the rich, creamy, deliciousness that you have created for dinner!

Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

by | Nov 13, 2020 | Beef, Dinner Archive

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Grilled Beef & Bok Choy with

Mini Scalloped Potatoes

Ingredients

  • 4 portions (about 1 ½ lbs total) sirloin, flat iron, or New York steak

  • Drizzle of olive oil

  • Generous sprinkle of salt, pepper, and garlic granules

    Scalloped Potato Cups

  • 3 medium potatoes, very thinly sliced (less than 1/8th”)

  • Heaping ¼ c grated mozzarella cheese

  • Drizzle of olive oil

  • 1 tsp garlic

  • 1 tsp salt

  • 15 cracks fresh black pepper

  • 1 heaping tbsp flour

  • ½ tsp Rosemary

  • 4 pinches thyme

  • 2 tsp melted butter

  • 8 tbsp cream

  • 8 tbsp fresh grated parmesan cheese

  • Butter for pan searing

  • 2 small heads bok choy, washed, whole, cut in half from bottom to top (see picture below). You can trim a tiny bit from the bottom, but you want the bok choy intact so don’t chop the end right off.

Step by Step Instructions

Step 1

Set the oven to 375° and add about ½ tsp of melted butter to each of four 1 cup ramekins or oven-safe glass dishes (I used Anchor brand 1 cup glass storage containers and they worked perfectly). Use a pastry brush to spread the butter around in the ramekins (especially the sides – this will make clean-up much easier!).

Step 2

Slice the potatoes very thinly (less than 1/8”). You can use a mandolin or the single side of a box grater for this job or cut them by hand. Place the potato slices into a large bowl, pour in a generous drizzle of olive oil and add: 1 tsp salt, 15 cracks fresh black pepper, 1 tsp garlic granules, ½ tsp Rosemary, a heaping tbsp of flour, a heaping ¼ c of grated mozzarella, and toss well until the potato slices are evenly coated.

Step 3

Layer the potato slices into the ramekins then add 2 tbsp of cream into each dish. Sprinkle 2 tbsp of grated parmesan to the top of each stack of potato slices and top the parmesan with a pinch of thyme.

Place the ramekins on a baking sheet and pop them into the oven for 30 – 35 minutes, until the potatoes are tender, and the cheese is golden brown.

Once the potatoes are in the oven, get the steaks prepped up.

Step 4

Place the steaks into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning into the steaks until they are evenly coated then place the steaks on a clean plate and set aside.

Step 5

When the potatoes have been in the oven for about 20 minutes start cooking the steaks. Melt a bit of butter in a large heavy skillet over medium heat. Add the steaks to the skillet when the pan is hot and sear on both sides until cooked to your liking. Cooking time will vary depending on the size and thickness of the steaks (I used ¾” New York strips and seared them for 5 – 6 minutes per side for medium rare).

Step 6

When the steaks are done to your liking remove them from the pan and set aside on a clean plate, covered, to keep warm. Check on the potatoes – they should be tender and golden at this point so remove them from the oven and let them rest for 5 minutes.

Place the bok choy halves into the same pan that you cooked the beef in and bring the heat up a bit. Cook until slightly charred, about 1 minute on each side, then turn off the heat and cover to keep warm until ready to serve.

Step 7

When everything is done serve a portion of steak and boc choy to each of 4 plates. Ease a sharp knife around the inside of the ramekins to loosen the potatoes then use a heat- resistant spatula to scoop them, intact, on to each plate – now sit down and enjoy the simple flavors of the fabulous dinner that you have created!

Beef & Greens Stir Fry with Peanut Sauce

Beef & Greens Stir Fry with Peanut Sauce

by | Oct 21, 2020 | Beef, Dinner Archive

Servings

Four

Ready In:

About 35 minutes

Good For:

Dinner

Beef & Greens Stir Fry with Peanut Sauce 

Ingredients
  • 1 lb beef stir fry strips 
  • 1 package (454g) fresh chow mein or Farkay noodles (the soft noodles, not the dry noodles – they are usually found in a cooler at your grocer. Dry will do in a pinch, but the soft noodles are nicer) 
  • ½ onion, chopped 
  • ½ c snap peas, left whole 
  • 1 small baby bok choy, leafy greens separated from the stocks and cut into ribbons, stocks chopped 
  • 1 small daikon radish, sliced into thin rounds 
  • ½ c peanuts, crushed 
  • Handful of cilantro, roughly chopped 
  • 4 lime wedges to garnish 
  • Butter for stir fry 
  • Sprinkle of salt, pepper, and garlic granules 

    Peanut Sauce

  • ½ c peanut butter

  • Juice from 2 limes 

  • 6 tbsp soy sauce 
  • 2 tbsp sesame oil 
  • 2 tbsp rice vinegar (or apple cider vinegar) 
  • 6 tbsp honey or maple syrup 
  • 2” piece fresh ginger, minced 
  • 5 cloves garlic, minced 
  • 1 ½ tsp chili flakes  

Step by Step Instructions

Step 1

Place all sauce ingredients into a small food processor and pulse until smooth. Pour half of the sauce into a measuring cup, add ¼ c water, mix well and set aside. 

Place the other half of the sauce into a small bowl and mix in ½ of the crushed peanuts. Set aside. 

Step 2

Melt a little butter in a heavy skillet over medium heat. Add the onions and sauté until translucent.  

While the onions are on the go prepare the noodles to package instructions then drain well and set aside.  
Step 3

Once the onions are translucent turn up the heat to medium high and add the beef along with a good sprinkle of salt, pepper, and garlic granules. Stir fry until it’s rare, then add the bok choy stocks, snap peas, and daikon rounds and stir fry about 3 minutes, then turn off the heat and stir in the leafy greens from the bok choy. 

Step 4

Place a wok or large pot on the stove over medium heat. Add the sauce that you mixed water into along with the noodles and toss the noodles through the sauce.

When the noodles are nice and hot and evenly coated share them over 4 plates. Share the beef and veggies over the noodles then ladle the peanut sauce that you mixed crushed peanuts into generously over each serving.

Scatter fresh cilantro and the rest of the crushed peanuts overtop then sit down and enjoy the delightful, sweet, spicy, peanutty masterpiece that you have created for dinner! 

Curried Coconut Beef with Chickpeas & Zucchini

Curried Coconut Beef with Chickpeas & Zucchini

by | Oct 8, 2020 | Beef, Dinner Archive

Servings

Four

Ready In:

Less than 45 minutes

Good For:

Dinner

Curried Coconut Beef with Chickpeas & Zucchini

Ingredients
  • 1 lb beef steak, or stewing beef, sliced very thinly
  • 1 tbsp coconut oil
  • 1 large tin chickpeas (796 ml | 2 cups give or take) strained and rinsed well
  • ½ cup peanuts or cashews
  • 2 sticks celery, chopped medium
  • 1 onion, chopped medium
  • 1 small zucchini, chopped medium
  • 1 400 ml tin Coconut Cream
  • 1 – 2 tsp curry paste, depending on how much you like
  • 1 clove minced garlic
  • Salt & Pepper
  • 1/3 cup cilantro, coarsely chopped, to garnish
  • Lemon wedges (optional)

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Step by Step Instructions

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Step 1

Toast nuts over medium high heat in a cast iron fry pan or wok until browned (about 5 min). Set aside.  Add coconut oil to pan and add beef, onions, and garlic, and stir fry over medium heat until beef is medium rare. Remove from pan and set aside.

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Step 2

Add coconut cream and curry paste to (the same) pan and bring to a soft boil for about two minutes. Add chickpeas and maintain a soft boil for about three minutes, then add celery and continue cooking until celery has begun to soften, but still has a bit of a crunch.

Step 3

Next, add zucchini and cook half a minute more, then lower heat and add beef, onions, and nuts to the pan, stirring well to combine. Add salt and pepper to taste.

Step 4

Serve into soup plates and garnish with fresh cilantro, cracked pepper, and a squeeze of fresh lemon (optional)

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