300 g grilled steak cut into 2.5cm chunks
2 teaspoons garlic and ginger paste
2 tablespoons olive oil
1 red onion, chopped
1 red pepper, deseeded and chopped
1 medium sweet potato, cut into bite-sized chunks
½ beef stock cube
1 medium carrot cut into thin rounds
400 g red beans
200 ml light coconut milk
50g spinach chopped and boiled
Mixed herbs to taste
In a bowl, toss the beef with half the garlic and ginger paste. Season with black pepper. Heat half the oil in a medium casserole. Add the beef and fry over a high heat, for 3 mins, or until brown. Remove and set aside.
In the same pan, heat the remaining oil, garlic and ginger paste. Add the onion and cook for 5 mins. Stir in the red pepper and sweet potatoes. Cook for 2 mins, then crumble in the stock cube. Add the carrot, beans and the coconut milk (if the vegetables aren’t submerged add enough water to just cover). Simmer for 15-20 mins, until the potatoes are tender and the sauce has reduced.
Put in spinach and reserved beef and cook for 1-2 mins, until the beef is hot through. Sprinkle with herbs.