There's no marinating involved with this simple recipe, which can be prepared and cooked in under an hour.
Serves: 4
Ingredients:
1 red (bell) pepper
1 green (bell) pepper
1 tbsp oil
1 tsp cumin ground cumin
½ tsp fennel seeds
1 onion, cut into thick wedges
1 garlic clove, crushed
2 ½ cm piece fresh root ginger, finely chopped
1 fresh red chilli, finely chopped
1 ½ tbsp balti paste
½ tsp salt
675 g lean rump or fillet steak (beef tenderloin), cut into thick strips
naan bread or basmati rice to serve
Method:
1. Cut the red and green peppers into 2 ½ cm chunks.
2. Heat the oil in a karahi, wok or frying pan and fry the cumin and fennel seeds for 2 minutes or until they begin to splutter. Add the onion, garlic, ginger, spinach and chilli and fry for a further 5 minutes.
3. Stir in the balti paste and salt and fry for a further 3-5 minutes.
4. Add the peppers and toss over the heat for about 5 minutes. Stir in the beef strips and continue to fry for 10-15 minutes or until the meat is tender.
Serve from the pan, with warm naan bread.
