1 h
preparation
Intermediate
4
Servings
Our method
- Heat the oil in a heavy based saucepan, one third full.
- Deep fry the potato cubes until golden brown. Drain on kitchen paper. Place the steak in a bowl. Add the garlic, black pepper, ginger, chilli and coriander and toss well.
- Heat the oil and fry the steak in small batches over a high heat. Reduce the heat and fry the onion until soft and golden. Remove from the pan and keep with the beef.
- Put the stock, tomato paste, soy sauce, chilli powder and lemon juice into the pan, bring to the boil and reduce slightly. Cook the peas according to the cooking instructions on pack. Add the fried onion, tomatoes and peas. Stir well and cook for 2 minutes. Add the beef and the potatoes.
- Serve with naan bread and mango chutney.
- Toss well until heated through and garnish with coriander leaves.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
Oil for deep frying
1
potato, peeled and cut into small cubes
500
g
rump steak, thinly sliced
2
cloves garlic, peeled and crushed
2
teaspoons
ginger, peeled and finely chopped
2
tablespoons
red chilli, finely chopped
2
tablespoons
coriander, finely chopped, plus some leaves to garnish
2
onions, peeled and cut into rings
75
ml
good beef stock
2
tablespoons
tomato paste
½
tablespoon
soy sauce
½
teaspoon
chilli powder
2
lemons
3
tomatoes, peeled and chopped
200
g
frozen peas
salt and freshly ground black pepper
