Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Chilli Peanut Beef with Red Peppers, Sweetcorn and Spring Onions
Introduction from Rukmini Iyer
Think about your favourite stir-fry. Now think about making it without having to stand and stir. This dish has gone straight to the top of my list – not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, but the peanut-soy dressing is addictive – and I’d happily eat it in sandwiches.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.
Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.
Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.
Note: If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
Buy From
