What are the main ingredients in Malay-style Beef Sirloin Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Malay-style Beef Sirloin Stew?

Calories: 729, Carbs: 84 grams, Fat: grams, Protein: 45.6 grams, Sugar: 42 grams, Salt: 1388 grams

How do I prepare Malay-style Beef Sirloin Stew?

ROASTED VEG: Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. STEW IS SERVED!: Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef! SIRLOIN & CHUTNEY: Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. CURRY MOMENT: Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 200ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.

What should be prepared from my kitchen to make Malay-style Beef Sirloin Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Malay-style Beef Sirloin Stew

Aubergine and butternut are roasted until golden and crisp, before being smothered in a fragrant beef sirloin stew packed with tomato, chilli and spices. It is finished off with a sweet coriander chutney for some sweetness and fresh chilli for some kick!

Malay-style Beef Sirloin Stew

with roasted aubergine & coriander chutney

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Beef
Butternut
Free-Range Beef Sirloin
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Tomato Passata
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 100ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Aubergine - 250g
Butternut - 250g
NOMU Indian Rub - 10ml
Free-range Beef Sirloin - 160g
Mrs Balls Chutney - 30ml
Fresh Coriander - 4g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 100ml
Vegetable Stock - 5ml

Download the Recipe

Serves 2

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 200ml of boiling water. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Aubergine - 500g
Butternut - 500g
NOMU Indian Rub - 20ml
Free-range Beef Sirloin - 320g
Mrs Balls Chutney - 60ml
Fresh Coriander - 8g
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Tomato Passata - 200ml
Vegetable Stock - 10ml

Download the Recipe

Serves 3

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and season to taste. Set aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 300ml of boiling water. Reduce the heat and leave to simmer for 12-15 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Aubergine - 750g
Butternut - 750g
NOMU Indian Rub - 30ml
Free-range Beef Sirloin - 480g
Mrs Balls Chutney - 85ml
Fresh Coriander - 12g
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Tomato Passata - 300ml
Vegetable Stock - 15ml

Download the Recipe

Serves 4

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread out the aubergine and butternut chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SIRLOIN & CHUTNEY
Place a pan over a high heat with a drizzle of oil. When hot, add the sirloin chunks and sear for 2-4 minutes, until browned all over but not cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan and season to taste. Se aside. In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning.
CURRY MOMENT
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the remaining rub, the grated garlic, and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata, the stock, and 400ml of boiling water. Reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally. In the final 2-3 minutes, add the seared sirloin chunks. Season with a sweetener of choice (to taste), salt, and pepper.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!