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Steak and Mushroom Pie



1 tbsp olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
600g diced steak or casserole beef
2 potatoes, sliced in 1/2cm thick slices lengthways
8 button mushrooms
1/2 cup carrot puree
2 ripe tomatoes, finely chopped
Salt and pepper to taste
1 cup frozen peas
1 sheet puff pastry
 
Place potato slices on oven tray and roast until golden. Set to the side. 
Heat olive oil in pan. Saute onion and garlic, then add beef to brown.
Add in all remaining ingredients except peas, and salt and pepper. Simmer until beef is tender and sauce has reduced. 
Turn off heat, add in peas and season with salt and pepper. 
To assemble pie, first line pie dish with roasted potato slices. Top with meat mix. Finally, lay puff pastry sheet on top. 
Trim pastry, pierce with steam holes
Bake pie in moderate oven for about 30 mins or until pastry is golden.

[Note: you can make one large pie, or smaller individual ones as show in the photo]

Kosher Pepper Steak with Onions





450g steak (2-inch long thin slices) 
1 red bell pepper (chopped into bite-size pieces) 
1 small white onion (chopped into bite-size pieces) 
2 tbsp vegetable oil (divided in half) 

Sauce 
2 cloves garlic (minced) 
1/2 tsp black pepper 
1/4 tsp ginger (minced) 
1 tbsp brown sugar 
1 tbsp soy sauce 
2/3 cup beef broth 
1 tbsp rice vinegar 
1/2 tsp sesame oil
1 tbsp cornstarch

In a large pan heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate. 

Add 1 tbsp vegetable oil to skillet. Add the peppers and onion and cook for 3-4 minutes or until tender. Add cooked steak back into the skillet. 

Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the pan.  Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken. 

Serve hot over rice and garnish with sesame seeds.