INGREDIENTS
4 x 6oz fillet of beef
2 cloves garlic
¼ pt chicken stock
1” ginger
2” cinnamon stick
2 tbsp grain mustard
12oz runner beans
12 oz pre-cooked rice
12oz sweet potato
2 tbsp coriander leaves
Oil
Butter
Recipe continues
METHOD
Cut the beef into finger strips. Heat the oil until hot, fry the beef, add butter then drain.
In the same pan add butter and chopped garlic, do not colour. Add stock, cinnamon stick, slice of ginger and reduce.
Slice the runner beans and cook in boiling salted water, take out, drain and keep warm.
Meanwhile cut the sweet potato into dice and cook in oil.
Heat the rice then add potato and chopped coriander, butter and season.
Add mustard to sauce then beans and beef, stir together. Put the rice in a bowl and make a well in the middle, pour in the stew and serve.