1. 1/2 Kg sirloin steak
  2. 2 tomatoes, finely diced 
  3. 3 cloves garlic, minced 
  4. 2 cups of beef stock
  5. 4 tbs margarine
  6. 1/2oz fresh coriander, chopped
  7. Oil 
  8. Salt and pepper 


  1. In a large skillet heat a drizzle of  oil over medium-high heat. Season steak with salt and pepper. Sear steak in hot skillet for 5-7 minutes per side, or until desired doneness. Remove and allow to rest for 5 minutes.
  2. Add tomatoes and garlic to the skillet with a drizzle of oil if necessary. Cook until softened and fragrant, 1-2 minutes.
  3. Add two cups of beef stock. Bring to a boil, then allow to simmer until slightly reduced and thickened, about 3-7 minutes.
  4. Remove from heat and stir in margarine and coriander. Season with salt and pepper if necessary.
  5. Thinly slice steak against the grain and drizzle sauce on top.

For the spinach, check ~~~> STIR-FRIED BEEF & MILKY SPINACH from step 5

For the roast potatoes


  1. Small-sized potatoes
  2. Garlic cloves
  3. Salt
  4. Pepper
  5. Margarine
  6. Rosemary


  1. Preheat oven to 200 degrees and line a baking sheet with parchment paper or aluminum foil. Finely chop the leaves of the rosemary sprigs. .
  2. Wash the potatoes thoroughly and cut them lengthwise and toss with rosemary sprigs, garlic cloves, salt, pepper and margarine on the baking sheet.
  3. Place potatoes cut side down and roast in oven for 25-30 minutes. Once done, discard rosemary sprigs.
  4. Immediately, toss the hot potatoes with margarine and serve.

Serve hot with some a sauce of your choice!





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