Spicy beef stew

Here is another easy, fast, and flavour-filled weekday meal. File it alongside our speedy chilli.

This owes no allegiance to any particular cuisine, instead just going for a spicy punch. Once you have the basic recipe and method down you can play with spices and create your own flavours. Use your favourite curry powder, turn up the heat with more chilli, or take the level down depending on your tolerance.

The speed comes from using thin cut, or minute steaks. They can be tough if treated wrongly, but a fast cook, followed by a slow poach in decadent double cream keeps them tender. You don’t want to use a good steak for this one!

Step 1 - Fry the meat

• Cut the steaks into 1cm strips

• Heat a solid frying pan to a medium high heat

• Add the beef strips and season well with salt and pepper

• Stir fry until the beef is sealed

 

Step 2 - Season and cook

• Crush the garlic and add to the beef

• Tip in the curry powders, chilli oil and/or Sriracha

• Stir in well and cook out for a minute

• Pour in the double cream and stir again

• Bring to the boil

• Reduce the heat and simmer for 10 minutes until the sauce starts to thicken

• Taste and season

Serve the finished dish over your favourite rice, mash, or cauliflower side. A sprinkle of parsley or coriander works well too. If the cream is too rich for you a squeeze of lemon cuts through nicely.

 

 Ingredients - Spicy beef stew

• 800g minute steaks

• 0.5 tsp ground black pepper

• 2 large cloves garlic

• 1 tbsp curry powder of your choice

• 1 tbsp garam masala

• 1 tsp chilli oil - Chiu chow recommended

• and/or 1 tbsp Sriracha

• 300ml double cream