- 250g piece of rump or sirloin steak
- 2 cloves garlic, finely chopped
- 1 tsp peppercorns, crushed
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sesame oil
- 1 tbsp veg or groundnut oil
- 1 green chilli, finely chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- Juice of half a lime
- 1 tsp sugar
- 1 green chilli, sliced
- any crunchy veg – chinese leaves, cabbage, peppers, onions, carrots, beansprouts etc.
- toasted sesame seeds to garnish
Mix marinade ingredients together and rub well into steak. Leave for at least 20-30 mins, longer if you have time. Mix together dressing ingredients in a small bowl – taste and adjust seasoning if necessary, it should be salty, sour, sweet and spicy. Set aside.
Prepare veg and place in a large serving bowl. Griddle the steak until cooked medium. Leave to rest for 5-7 minutes then slice thinly across the grain.
Dress the salad, scatter the beef on top and garnish with sesame seeds.
Heat the oven to 180C.
Season the meat then brown in batches in the oil in a casserole pan. Remove and set aside. Gently fry the onion until softened, add the garlic and then the spices, bay, tomato puree and sugar. Mix well then add the meat back to the pan. Add the tinned tomatoes, lager and just enough beef stock to cover. Season.
Cover, bring to the boil then transfer to the oven for 2 hours adding the pumpkin half way through. Check seasoning and serve with the accompaniments.
Suggested wine: Californian Shiraz.
On a very hot griddle pan, cook your seasoned steaks to your liking. Place on a plate and while still hot, douse the steaks with soy and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. Allow to rest.
Cook your greens in salted water until tender. When the greens are cooked, simply divide them on to 2 plates, slice the steaks thinly across the grain, place on top of the greens and drizzle with any of the sauce left on the plate.
Serve with rice or noodles
Cooking time 2 hours
3-5 dried long red chillies, deseeded, soaked and drained
large pinch of salt
1/2 cup grated coconut
1/4 cup peanuts
7 cardamom pods
3 bay leaves, roasted and ground
5 cloves, roasted and ground
500g beef (shin or flank)
4 cups coconut cream (or coconut milk)
3 tbsp shredded ginger
1/4 cup roasted peanuts
2cm piece cassia bark (you could substitute a piece of cinnamon)
3 tbsp palm sugar
2 tbsp fish sauce
4 tbsp tamarind water
First make the paste. Dry fry the coconut, peanuts, cardamom pods, bay leaves and cloves for a few minutes. Pick the black seeds out of the cardamom pods and discard the green husks. Then pound all paste ingredients together using pestle or mortar or a food processor.
Cut the beef into large cubes.
Bring coconut cream or milk to the boil in a pan, add beef and simmer, stirring occasionally for 2 hours or until tender (you may need to add a little water during cooking if the coconut cream reduces too much. Using a slotted spoon remove the beef from the coconut liquid. Pour the coconut liquid into a jug and set aside.
Return the beef to the pan and add the paste to beef in the pan along with ginger, peanuts and cassia bark/cinnamon. Fry over a low heat, stirring regularly for a few minutes until fragrant. Add reserved coconut liquid to the pan, season with sugar, fish sauce and tamarind water and bring to the boil. Simmer for another 10-15 minutes and then check the seasoning and adjust if necessary.
The curry should taste equally sweet, sour and salty.