Cut the beef into bite size
cubes. Season with salt and pepper to taste. Put aside.
Cut the cauliflower
into florets. Finely slice the onion. Scrape off the carrot skins,
wash, then cut into 1/2 cm thick slices. Peel and cube the potatoes,
then keep immersed in cold water until ready to use to prevent
oxidation. Remove the stalky end bits from the green beans, then slice
into thin strips lengthwise. Cut the tomatoes into quarters, deseed,
then cut the quarters into further halves.
Over high heat in a
large enough saucepan, put 3 tablespoons of vegetable oil. When oil is
hot, put in the beef cubes and stir fry to seal in the juices until
the beef is cooked to an opaque colour (3-4 minutes). If the beef
releases water, cook for longer until the liquid evaporates and the
beef is cooked. Stir constantly to ensure even cooking.
Add the sliced onions,
crushed garlic and ginger. Mix well with the beef cubes and cook until
the onion slices become transparent. Reduce heat to medium-low. Stir
at intervals to ensure even cooking. Add the carrot slices and cook
until the carrot slices are just beginning to cook. Add the sliced
green beans and mix with the carrot slices and the beef cubes. Take
care not to crush the vegetables. Allow to simmer for 1 minute.
Add the potato cubes
and mix well with the other ingredients. Add the cloves and allow to
cook for 1-2 minutes. Add the cauliflower florets and stir in gently.
Mix well together taking care not to crush the vegetables. Add the
tomato pieces, the chicken stock and 1/2 cup of hot water. Gently mix
well together. Taste the sauce and season with salt if necessary.
Cover and allow to
simmer for 30-45 minutes or until the vegetables are cooked and tender
or to your preference. Do not overcook. Transfer carefully to a warmed
serving dish, taking care not to crush the cooked vegetables.
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