Recipe description:
U.S. Beef Striploin cooked with seasonal vegetables and Middle Eastern condiments by Chef Hussein Abdelsater.
Ingredients:
• 200 g. zucchini
• 200 g. baby carrots
• 300 g. small onions
• 1 kg. U.S. beef "Striploin" (Faux Fillet)
• 100 g. leeks
• 4 garlic cloves
• 3 tbsp. olive oil
• 1/2 cup red vinegar
• 3 tbsp. tomato paste
• Pinch of salt
• Sprinkle of mixed spices (coarse black pepper, coarse white pepper, and coarse coriander)
• 2 tbsp. flour
• 3 cups water
• 3 cups American rice
• Sprinkle of French thyme
Preparation:
Vegetable Stew
1. Wash and cut vegetables.
2. Heat olive oil in a non-stick frying pan. Add garlic, onions, carrots, leeks and zucchini; fry vegetables until crisp-tender. Cut high-quality U.S. beef Striploin into cubes (weight of each cube should be approximately 20g.); add beef to vegetables. Fry the mixture for about 4 minutes or until outside surface of beef is no longer pink. Add flour; stir vegetables with meat and flour. Pour water and bring the mixture to a boil over 180 °C.
3. Add red vinegar, French thyme, tomato paste, salt and mixed spices. Simmer the mixture; let it cool for about 10 minutes. Serve with cooked American rice.
American rice
Wash rice. Heat oil in stockpot. Add Rice. For every cup of American rice, add 2 cups of water and 1 tsp. salt. Bring to a boil. Lower heat. Cover and simmer until rice absorbs liquid.