Ingredients
- 1 1/2 tablespoons Olive Oil
- 750g beef round steak, trimmed and cubed
- 1/4 cup seasoned flour
- 1 leek, trimmed, washed and sliced
- 1 garlic clove, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground ginger
- 2 cups salt-reduced beef stock
- 6 Wilcox carrots, cut into wedges
- 400g diced tomatoes
- 1/2 cup stuffed green olives
- 1/4 cup chopped preserved lemon (or zest and juice of 1 lemon)
- 1/2 cup chopped parsley, plus extra, to serve
- 1/2 cup coriander leaves
- Brown rice, to serve
Directions
- Step 1 Heat 1 tablespoon olive oil in a large deep frying pan on high. Dust beef in flour. Cook, stirring 2-3 mins, until lightly browned. Transfer to a plate.
- Step 2 Heat remaining oil in same pan. Saute leek and garlic for 1-2 mins. Stir in spices. Cook, stirring, 1-2 mins.
- Step 3 Return beef to pan with stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 mins. Stir in remaining herbs. Sprinkle with extra parsley. Serve with rice.
Recipe courtesy of www.taste.com.au
Serving size 4