Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Hot Beef
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- #76737
Looking for an easy way to spice up your weeknight dinners? Try this Asian-style red hot beef. This dish is packed with flavor, thanks to the combination of chili peppers, garlic, and coconut cream.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 stalks lemongrass
1 large red chili pepper, seeded and chopped
1 teaspoon grated fresh ginger
2 cloves garlic
1 teaspoon ground coriander
1 teaspoon cumin
1 lime, grated rind and juice of
1 tablespoon paprika
1 teaspoon chili powder
1 cup coconut cream
2 tablespoons sunflower oil
1 1/2 pound lean chuck, blade or shin steak, diced
salt
2 onions, thinly sliced
2 red bell peppers (capsicums), seeded and thinly sliced
lime slices to garnish
cilantro sprigs (fresh coriander leaves) to garnish
directions
Preheat oven to 325 degrees F.
Put lemon grass, chili pepper, ginger, garlic, coriander, cumin, lime rind and juice, paprika and chili powder into a blender or food processor with coconut cream. Blend until smooth.
Heat 1 tablespoon oil in a frying pan and fry beef until brown. Transfer to a heavy-based ovenproof dish, stir in spice mixture, season with salt, cover and cook in oven for 1 1/2 hours until very tender.
Cook onion and bell peppers in remaining oil in frying pan until soft. Stir into meat.
Transfer to warm serving dish and garnish with lime and cilantro.
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nutrition data
Nutritional data has not been calculated yet.
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