Oil for deep frying
1 potato, peeled and cut into small cubes
500g rump steak, thinly sliced
2 cloves garlic, peeled and crushed
2 tsp peeled fresh ginger finely crushed
1 tbsp finely chopped red chilli
Fresh coriander, finely diced (Keep back some leaves to garnish)
2 onions, peeled and cut into rings
75ml good beef stock
2 tbsp tomato paste
1/2 tbsp soy sauce
1/2 tsp chilli powder
Juice of two lemons
3 tomatoes, peeled and chopped
200g frozen peas
Sea salt and black pepper
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 a little finely diced coriander and toss well. Heat the oil and fry the beef in small batches at a high heat, keeping the beef warm. 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 in a pan and reduce slightly. Add the fried onion, tomatoes and peas. Stir well and cook for one to two minutes. Add the beef and the potatoes, season to taste with sea salt and black pepper. Toss well until heated through and garnish with coriander leaves.
Serve with naan bread and mango chutney.
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)