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750g (1.5 lb) chuck steak
2 tbsp oil
2 onions, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
3 cups (750ml / 24 fl oz) beef stock
1 cinnamon stick
1/2 cup (110g / 3.5 oz) pearl barley
500g (1lb) orange sweet potato, cut into
large chunks |
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Method :
Trim the
steak of any excess fat and sinew, and cut into 2cm (3/4 inch) cubes.
Heat the oil in a large pan and brown the meat in batches, then set
aside. Add the onion to the pan and cook for 10 minutes, or until very
soft and golden brown, stirring occasionally. Add the garlic and ginger,
and cook for 1 minute.
Return the
meat to the pan with the stock and cinnamon stick. Bring just to the
boil, reduce the heat and simmer, covered, for 60 minutes. Add the
barley and cook for a further 20 minutes. Add the sweet potato and cook,
uncovered, for 20 minutes, or until the sweet potato is tender. Stir
occasionally so that the sweet potato cooks evenly. Remove the cinnamon
stick. Serve with steamed green vegetables.
Serves 4-6
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