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.