Chilli Beef Stir Fry with Black Pepper and Lemon Verbena Raita

Serves 2 people

Take 40 minutes

A quick and easy dish that is tasty and sophisticated, with more than a hint of spice about it, served with a quirky, appetising take on a classic Indian Raita. If you are on a tight budget, the dish also works well with sirloin steak. Lemon Verbena is not widely available we have to grow it in a greenhouse, so Mint is a fine substitute, as is Lemon Balm

For the raita:-

150 ml greek style yogurt

1/3 cucumber, peeled, deseeded and finely chopped

1 tbsp coriander leaf, fine chopped

1 dsp lemon verbena, finely chopped (alternatively use mint)

pinch of salt to taste

For the stir fry:-

240g fillet beef, cut into 1cm x 1.5cm strips

1 large cinnamon stick, broken into four pieces

1 tsp black mustard seeds

1 tsp black peppercorns, finely crushed in a pestle and mortar

2 cloves, finely crushed in a pestle and mortar

10 curry leaves (preferably fresh)

1 tbsp very finely julienned root ginger

1 red chilli, finely chopped

2 green chillies, slit open lengthways and deseeded

1 tsp ground turmeric

1 tbsp tomato puree mixed with 2 tbsp water

finely sliced spring onions to garnish

2 tbsp groundnut oil

To serve:-

Either peppery salad leaves such as mizuna or watercress, or steamed dark greens such as calvero nero or spinach

4 small sourdough or normal chapatis.

  • First make the raita; mix all the raita ingredients in a bowl and allow to stand at room temperature for at least 30 minutes
  • Prepare all the stir fry ingredients. When ready to go, make the chapatis and keep warm
  • To cook the stir fry, gently heat the oil in the wok, and add the mustard seeds, peppercorns, cloves and cinnamon sticks. After a minute add the curry leaves, ginger, chillies and turmeric. Allow to soften for a minute before adding the tomato puree mix
  • Turn up the heat and add the beef, keeping it moving all the time. Cook for 2 minutes if you like it pink in the middle. Remove the green chillis (unless you really love heat), add salt and serve with the raita, salad leaves or greens and chapatis