Sara Abramovna’s Sweet & Savory Beef

1. 1 Stewing beefpack 600 g ≈ $11.36 140 g
2. 2 Onions≈ $1.60 per kg 18 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Tomatoes≈ $4.67 per kg 50 g
6. 6 Prunespack 200 g ≈ $3.50 60 g
7. 7 Sunflower oil 10 ml
8. 8 Soy sauce 3 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef across the grain into thick slices, lightly pound, then slice into strips. Season with salt, black pepper, and spices; let marinate.

2. Slice 1 onion² into half-rings, salt, and sauté in sunflower oil until golden. Grate 1 carrot³ coarsely, add to onions, and simmer 5 minutes.

3. Chop 1 bell⁴ pepper, add to the onion²-carrot³ mix, and warm through for 1 minute.

4. Spread the vegetables in a baking dish.

5. Sear the beef strips in a hot pan with a splash of sunflower oil until browned, adding 1 tbsp soy sauce.

6. Layer the beef over the vegetables.

7. Add ½ cup pitted prunes⁶ and top with tomato⁵ slices.

In short

• In the planner this dish is cooked for two days: reheat on day two.