Indian-Spiced Topside Steak with Capsicum

• ●topside steak220 g
• ●capsicum200 g
• ●coles fine cut coleslaw mix100 g
• ●parsley8 g
• garlic3 cloves
• onion1 whole
• ginger5 g
• olive oil2 tsp
• garam masala3 g
• turmeric2 g
• cumin2 g
• canned tomatoes150 g
• salt3 g
• black pepper2 g
• rice80 g
• lemon juice1 tbsp

1. 1Cook the rice: bring 200 ml water to a boil in a small saucepan, add the rice, cover and cook on low heat for 12 minutes. Take off the heat and leave covered for 5 minutes.
2. 2Slice the topside steak across the grain into strips about 1 cm thick. This cut can be a little firm, so thin strips are important for tenderness. Toss with the garam masala, turmeric, half the cumin, and a pinch of salt.
3. 3Dice the onion finely. Peel and finely chop the garlic and ginger. Slice the capsicum into 2 cm pieces.
4. 4Heat 1 tsp of olive oil in a heavy frying pan over high heat. Add the steak strips in a single layer — do not overcrowd the pan. Sear for 2 minutes each side until browned. Remove from the pan and set aside on a plate.
5. 5Reduce the heat to medium. Add the remaining 1 tsp of olive oil to the same pan. Add the onion and cook for 4 minutes, stirring occasionally, until softened and turning golden.
6. 6Add the garlic, ginger, and remaining cumin to the pan. Stir continuously for 1 minute until fragrant. Add the capsicum and stir for 2 minutes.
7. 7Pour in the canned tomatoes and stir to combine, breaking up any chunks. Bring to a simmer and cook uncovered on medium heat for 8 minutes until the sauce reduces and thickens slightly.
8. 8Return the seared steak strips to the pan and stir them through the sauce. Cook for a further 3 minutes on medium heat until the beef is heated through and coated in the sauce. Squeeze the lemon juice over the top and add salt to taste.
9. 9Toss the coleslaw mix with the chopped parsley and a pinch of salt in a small bowl. Spoon the rice onto a plate, top with the steak and capsicum mixture, and place the herb slaw alongside. Serve immediately.

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