Fearless Kitchen

Recipe: Kenyan Beef Stir-Fry

Recipe Source: Samuelsson, Marcus. The Soul of a New Cuisine. John Wiley & Sons, Hoboken, 2006 p. 289

I know I've mentioned this before, but I've been pretty under the weather for a couple of weeks. Actually the whole house was sick. When I was planning my menu I really wanted things that were simple and easy and quick to prepare, because I knew I wasn't going to have the energy to do anything particularly elaborate or complicated. This stir-fry really fit the bill. It also appealed to me because it contained kale, one of my favorite dark green leafy things.

I made a few changes, mostly from necessity. The biggest change is beef for lamb. I wanted to use lamb here. I really prefer lamb. However, the only lamb the store I went to had was unsuitable for stir-fry or any other quick-cooking method. I increased both spices and the garlic just as a matter of personal preference and because garlic chases away illness. I added some chili peppers to the mix as well, because when my husband and I are feeling poorly we like spicy food. I also doubled the tomatoes. Tomatoes are a super-healthy food, especially cooked tomatoes, and you can't really have too many of them.

I could have been happier with the meat – it seemed very dry to me, and as I mentioned before I really prefer lamb anyway. However, the dish was quite tasty otherwise, and we certainly didn't have any leftovers. S

Kenyan Beef Stir-Fry (serves 4; approx. cost per serving not available)

1 tablespoon olive oil

1 red onion, sliced

1 ½ teaspoons ground cardamom

1 ½ teaspoons ground cumin

8 garlic cloves, crushed

2 tablespoons minced ginger

3 hot chili peppers, sliced

1 bunch kale, chopped

1 ½ pounds boneless steak, sliced in approx. ½" slices

½ teaspoon kosher salt

1 28-oz can diced tomatoes, with juices

Equipment:

• Wok

1. Heat the oil in the wok.
2. Add the onion, spices, garlic, ginger and chili peppers. Sauté until softened.
3. Add the kale. Sauté until just wilted. Evacuate to a plate.
4. Add the beef to the pan and sauté until just browned.
5. Add the tomatoes and simmer 5 minutes.
6. Return the kale mixture to the pan and heat through.
7. Serve.

Recipe: Beef Stir-Fry

Recipe Source: Recipe Source: Samuelsson, Marcus.  Discovery of a Continent.  John Wiley & Sons, Hoboken, 2007 p. 143

My friend has been going through a Kale Phase.  I don't know why, but it's not a bad thing.  Kale is healthy, and it tastes good, and since it has been relegated to the level of garnish people think you're very creative when you use it for actual food.  When I knew my kale-loving friend was coming over for dinner, I found this recipe in a cookbook I was already using and decided to give it a shot.

As always, I made a few changes to the recipe and those changes are reflected in the recipe you see here.  I used olive oil instead of peanut oil to accommodate my allergy.  I doubled the amount of cumin because I really like cumin; I did the same with the garlic.  I used jarred garlic and ginger for ease, and I used red kale because it looked the prettiest.  (Hey, I can be just as frivolous as the next person.)  I substituted beef for the lamb both because it was described as more authentic and because Whole Foods didn't have lamb loin.  Finally, I used two cans of tomatoes because I didn't want part of a can sitting around and because tomatoes are so healthy!  I really enjoyed this dish, as did my husband and guest.  I think that the steak might have been a little better if it had been cooked less, but I tend to enjoy very rare meat so that shouldn't surprise me. 

Beef Stir Fry (serves 4, approx. $4.11/person)

2 tablespoons olive oil

1 red onion, sliced

1/2 teaspoon ground cardamom

1 teaspoon cumin

4 tablespoons minced jarred garlic

About 1 oz grated jarred ginger

1 bunch (8 oz) kale, shredded

1 1/2 lb boneless sirloin steak, sliced into strips about 1/2 inch thick 

Kosher salt to taste

2 cans diced tomatoes, drained

Equipment:

• Large wok
• Tongs

1. Heat the oil in the wok.
2. Add the onion, cardamom, cumin, garlic and ginger.  Cook until the onion is translucent. 
3. Add the kale and saute until wilted, about 4 minutes.
4. Use the tongs to remove as much of the kale as possible and set aside.  This is tricky and you may get a few onions with your kale; this is okay.
5. Add the steak to the pan and cook until brown on all sides.
6. Add salt to taste and the tomatoes.  Simmer 5 minutes.
7. Return the kale to the pan and cook until thoroughly re-heated. 
8. Serve.

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