Beef & Peanut Casserole
|Vegetable oil||2 Tablespoon|
|Braising steak||1 1⁄2 Pound, trimmed and cut into 1 inch cubes (675 Gram)|
|Onion||1 , peeled and chopped|
|Beef stock||1⁄2 Pint (300 Milliliter)|
|Unsalted peanuts||4 Ounce, finely chopped (100 Gram)|
|Tomatoes||2 , skinned and chopped|
|Chili powder||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Sliced red chili||1 (For Garnish)|
Heat oil in a wok until just smoking, then stir-fry steak and onion for 5 mins, or until meat is brown and sealed.
Add stock, peanuts, tomatoes, chilli powder and turmeric, season and mix well.
Bring to boil, reduce to a simmer, then cover with lid or foil and cook for 50 mins, or until steak is just tender.
Remove the cover, then simmer, stirring occasionally, for 10 mins, or until sauce has reduced and thickened.
Garnish and serve immediately.
Serving size: Complete recipe
Calories 2278 Calories from Fat 1292
% Daily Value*
Total Fat 148 g227.8%
Saturated Fat 36.2 g180.9%
Trans Fat 0 g
Cholesterol 300 mg100%
Sodium 1314.7 mg54.8%
Total Carbohydrates 51 g17%
Dietary Fiber 18.1 g72.4%
Sugars 19.1 g
Protein 189 g377.9%
Vitamin A 72.7% Vitamin C 100.8%
Calcium 20.9% Iron 55.4%
*Based on a 2000 Calorie diet