Growing up with a Turkish father who happily cooked his family dinner, red meat was a nightly ritual in my house. He recreated all his best dishes for his three girls (mum, my sister and I) with perfect precision and much pride, presenting us with a gourmet dinner time and time again. From Turkish-style beef with spinach to other much-loved meals all containing many of the same ingredients, yet rearranged to taste even more amazing and unique than the time before. But meat was always the magic ingredient.
Now that I’ve moved out things are slightly different. OK, very different. We rarely cook red meat in our house, often choosing rice and beans, fish, or the occasional chicken instead. But when we do have meat, we savour it. This recipe is one of the best beef dishes my husband and I have invented for some time. And the best bit is you can cook it in under 30 minutes. Jamie Oliver would be so proud.
Here’s the dish in question…
And here’s what you need for 2 hungry people….
2 x grass fed beef steaks. Choose a fillet with little fat that’s ideal to cook on the BBQ, griddle pan or regular fry pan
1 x red capsicum cut into thin strips
1 x brown onion cut into half moons
1 x packet of thawed frozen spinach
1 x tablespoon of chilli bean oil (found in most Asian grocers)
1 x healthy drizzle of pure sesame oil
1 x cup of pre-soaked, or even pre-cooked the day before if you want to save time, of brown rice (keep any extras for a quick and healthy fried rice tomorrow)
salt and pepper to taste
And here’s what you need to do…
Step 1: If your rice hasn’t been cooked, throw it on as per the packet instructions.
Step 2: While your rice is bubbling away, cut your veggies and sprinkle a generous amount of salt and pepper onto your streaks.
Step 3: Now, add your chilli bean oil to a fry pan and allow to heat up, before adding your onions into the pan. Let cook off for a few minutes before adding the capsicum. When your capsicum and onion are nearly cooked, throw in your spinach.
Step 4: While your veggies are cooking, heat up either your BBQ, a griddle pan or a regular fry pan and turn it right up high. You want your cooking surface really, really hot. If you need to add a little cooking oil you can, or you can smear your steak with it when you add the salt and pepper for a lovely seared edge. Add your streaks to the pan and let cook, only turning when the blood has risen to the surface. Then, flip. Continue to flip a couple of times before removing from the heat to rest for around 5 minutes. The cooking time depends on the thickness of the steaks but ours took about 7 minutes or so all up. Once rested, slice into thin pieces.
Step 5: It’s time to serve. Hooray! Dish up your brown rice and vegetables, drizzling a little sesame oil over the veggies before arranging the meat on top. If you have any lying around, finely chop some fresh coriander for even more taste. Not that you need it. Enjoy!
Tell me Happies…
What do you think of this recipe?
Want to try it?