SW recipe: Slow cooked spicy beef

Ingredients:

Beef and marinade:

150 ml fat-free Greek yogurt
1 tsp salt
1 kg lean braising/casserole steak – (cut into small chunks)
1 tsp cumin
1 tsp coriander
1 tsp turmeric

Curry:

10 Sprays Frylight spray
1 large onion
2 tbsp ground coriander
1.5 tbsp ground cumin
6 cardamom pods – (sew them onto a piece of thread to keep them together – makes it easier to fish them out later)
1 tsp turmeric
2 tsp garam masala
1/2 tsp freshly ground black pepper
4 dried whole chillies
1 fresh red or green chilli – (finely chopped)
3 garlic cloves – (peeled and minced)
1 thumb-sized piece of ginger – (peeled and minced)
2 tbsp tomato paste
500 ml beef stock – (water plus 2 stock cubes or 2 tsp bouillon for gluten free is fine)
400 g tinned chopped tomatoes
1 tbsp lemon juice

Serve With:
Boiled basmati rice – (235g cooked/75g dry rice per person)
1 small bunch Fresh coriander – roughly chopped
1/4 red onion – peeled and finely diced

INSTRUCTIONS:

 

Place the beef and marinade ingredients into a medium sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the beef. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).
Place a large frying pan (or the inside of your slow-cooker if it can be used on the hob) over a high heat and spray with the frylight. Add in the beef and cook for 5-6 minutes until sealed. You’ll probably notice watery liquid coming off the beef and marinade as you cook. Drain off most of it (otherwise you’ll just be boiling the beef). It’s fine to leave a little in there though.
Once the beef is sealed, add in the onion and turn the heat down to medium. Stir and cook for 4-5 minutes until the onion starts to soften.
Add in the coriander, cumin, cardamom, turmeric, garam masala, black pepper, whole and chopped chillies, garlic and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.
Stir in the tomato paste, stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours.
Once cooked, test and add salt and pepper if required. Serve over rice with some freshly chopped coriander.

Ultimate Slimming Tips!

Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

Slimming Tip 2 – Fill up on Super Slimming Foods 
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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