Fusion Food Recipe | 23 Nov 2022 | Recipes: Beef Stroganoff & Coconut Ginger Rice | Chef Mahnoor Malik

Method
Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the centre. Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the rice vinegar and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute. Sprinkle with parsley or chives.

Method
In a large saucepan over medium heat the oil until beginning smoking. Add the garlic and sauté, stirring frequently, 2 to 3 minutes.
Increase the heat to medium high, add the ginger and cook until fragrant, about 30 seconds.
Stir in the rice, lime juice, water, coconut milk and salt, then bring to a simmer. Cover, reduce to low and cook until the rice absorbs the liquid, 15 to 20 minutes.
Remove and discard the ginger, then let the rice rest covered for 5-10 minutes. Remove the lid and fluff the rice with a fork. Add cilantro, coriander or soya, taste and season with salt if needed.