I adapted this recipe from Super Food Ideas and it is a real winner!
The flavours are amazing and the meat is so tender. It comes in right on 300 calories per serve, but you could also add some brown rice if you wish. Try this one, you’ll love it!
And don’t forget to grab your supplies from Charlies Fruit Market!
Ingredients (serves 4)
Olive oil spray
500g chuck steak, chopped into cubes
2 garlic cloves, crushed
2 teaspoons ground cumin
2 cups chicken stock
1/4 cup kecap manis
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
4 tomatoes, chopped
300g sweet potato, peel and cubed
100g frozen peas, defrosted
Heat oil in a large, heavy-based saucepan over high heat (I do it in my cast-iron dish). Cook beef for about 5 minutes or until brown. Transfer to a plate.
Reducd heat to medium high. Add garlic. Cook for 30 seconds or until fragrant. Add cumin and cook for 10 seconds. Return beef to pan. Stir. Add stock, kecap manis, cinnamon and half the tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour or until tomatoes have collapsed and liquid has reduced.
Add sweet potato and 1 cup cold water to beef mixture. Cook, partially covered and stirring occasionally, for a further 30-45 minutes, or until beef is tender, adding extra water if sauce is too thick. Stir through the peas, about 5 minutes before the end of cooking.
Sprinkle with remaining tomatoes and serve.