Ingredients for Beef Casserole with veges (leeks,cabbage,celery tomato,capsicum)
- 600 g Beef Schnitzel
- 1 fresh big Tomato, cut into chunk
- 100 g Cabbage, wash then slice them roughly
- 2 celery stalk, cut into chunks
- 1/2 leeks sliced largely the white & green parts
- 1 Red Capsicum/Red Bell pepper, deseeded, then cut into chunk
- 1 big white onions, diced finely
- 4 garlic, smashed then diced
- 4 cm fresh ginger, peeled, then diced finely
- 6 Basil leaves, sliced thinly
- 2 long fresh Red chilli, deseeded then diced finely
- 4 tbs Wortchestershire sauce
- 1 lemon zest/ lemon grated skin
- Rice Jasmine, cook in Rice Cooker, for 4 people
- 4 cups Rice Bran Oil (Alpha One) for deep fry the meat
Cooking Instructions for making Beef Casserole with veges (leeks,cabbage,celery tomato,capsicum)
Cut the beef into large rectangular pieces. Put into a large plate and put over the Worchestershire Sauce. To marinade for 20 minutes turning over once.
Prepare the Rice for 4 people, wash them three times. Then cook the Rice on the Rice Cooker.
In a wok, put the oil, let it become hot enough then put the Beef pieces, deep fry for 4 minutes, then turn them over and let them fry for another 2 minutes. When they are almost cook (don’t overcook), take them off, transfer them onto a large flat dish, set aside. Sprinkle salt and black pepper on top.
Take off the oil, leaving 2 cups. Put the onions, stir fry for 2′ then add the garlic and the ginger paste and the fresh Red chilli pieces and stir fry for another 1′. Then add the leeks, the capsicum pieces & the cabbage on and stir for another 3′ then add the fresh tomato pieces & the herb basils and stir fry for 2′. Sprinkle on top with the Salt & Black Pepper.
Finally put back the cooked Beef pieces, sprinkle the lemon zest on top and let it cook stirring all together with a big spoon for 3 ‘. Taste the salt. When is ready put them into a serving bowl. To serve with the warm Jasmine Rice.
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