I had earlier on in my blog posted that I am not a fun of spinach or any dark greens for that matter apart from Kale( sukuma wiki). Well this is one of the recipes that are weaning me into eating spinach, I still can not eat them by themselves but I guess as long as they get into my mouth and eventually my stomach that should count right???? I loved the chilli flavour in this dish and also the fact that I made it in less than 20 mins. I also had this on its own with no accompaniment and I really enjoyed it, I think it would go great tho with either rice or Ugali (Kenyan meal made out of maize meal). HAPPY COOKING!
- 1 tablespoon of peanut/Sesame oil (this is great for stir fry’s coz it has a high smoke point but if you don’t have regular vegetable or olive oil is fine)
- 400g beef fillet/steak, thinly sliced
- 2 small fresh chillies
- 1 garlic clove, crushed
- 1 bunch of spinach, chopped
- 2 teaspoons teriyaki sauce ( when I don’t have this I mix soy sauce with just a bit of brown sugar)
- 1 teaspoon sugar
- 1 teaspoon corn flour
- ½ teaspoon beef stock powder (such as royko)
- ¼ cup (60ml) water
- Combine beef, oil, chillies and garlic in a bowl and marinate for at least 20 mins (This is optional but adds to the flavour in the meat the longer the better)
- Heat oil in wok
- Add combined beef, oil, chillies and garlic in batches
- Stir fry until beef is tender
- Add spinach, sauce and sugar
- Add blended corn flour, stock powder and water
- Stir until sauce boils and thickens
A few weeks ago I woke up thinking of nyama fry, and not just any nyama fry but fry from Nerkwo. For those of you who have been to Nerkwo you know that having this nyama an experience in it self. Now being in the middle of no where and over 1000kms away from Nerkwo all I could do is message my girl Fresh, who introduced me to this delicacy, and tell her how much I craved for Nerkwo’s nyama. Now this is are the times you know who your friends are coz the silly girl told me “ohh now you have made me want some I’ll have to go get some this weekend” I hope you chocked as you ate it (I still love you, you know I don’t meant that 🙂 ) any way as she declared that she was going to have some that weekend I declared that I was going to try DIY (Do It Yourself) Nerkwo’s fry that weekend. She then told me the bitter truth that it will not turn out the same, this I knew was the truth coz no two hands are the same and maybe they give us donkey meat and that is why we can’t understand why it tastes sooo good and its nothing like the meat we eat else where. Anyway, that was a joke, before I am sued for defamation. So I gave it a go but it did not turn out as good as Nerkwo’s but it was still q2uitenice. I hope you will like it to. HAPPY COOKING!!
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
1. Tenderize the meat using either tenderiser or a meat mallet if necessary
2. Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
3. Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
4. Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
5. Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
6. If the meat is cooked add the oil and stir through.
7. At this point add the chillies and onions and cover.
8. Once the onions caramelize and start to turn transparent stir in the coriander.
9. Serve immediately with Ugali and Kachumbari.
10. HAPPY EATING!
I tried this dish just over a week ago for the first time. I got in from Australian Women’s Weekly “Sensational Stir-fries” I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess I’ll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!
- 500gm beef/lamb fillets
- 1/3 cup plain yogurt
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons of honey(I used more)
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds ( I used ground cumin)
- 1 tablespoon vegetable oil
- 1 large red pepper, thinly sliced
- 1 large onion, sliced
- 3 teaspoons fresh coriander
- Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
- Cook rice according to instructions on the pack.
- Meanwhile, Heat half the oil in a wok
- Add the pepper, onion and coriander. Stir-fry. Remove
- heat the remaining oil in the wok
- Add the meat mixture and stir fry till the meat is tender
- Serve over the vegetable mixture with rice
- HAPPY EATING!