THIS chilli beef dish won’t be setting any heat records on the Scoville scale, but it’ll have just enough oomph for those who like a bit of kick in their tucker.
Plus it’s simple and won’t take too long from go-to-whoa.
Fry up some onion and garlic (the more the better) in a saucepan and give it a good stir.
Remove the beef from the Shuttle Chef and plonk it in the saucepan, constantly stirring to prevent the ingredients from sticking to the bottom of the pan.
Flip a bottle of oyster sauce over and empty a good portion into the pan.
Then it’s just a matter of stirring through until the beef browns and onion turns a nice golden colour – which won’t take long if you’ve got a Gladiator Stove.
Now it’s time to add the main ingredient: chilli.
Personal preference dictates how much and what type of chilli to put in. Roothy has gone the kid-friendly route and only used the mild stuff.
Next add a can of diced tomato and a dollop of tomato paste to add some texture and enhance the flavour.
Throw in some pre-prepared spuds – don’t skin them, as that’s where all the nutrients live.
This dish also provides the perfect opportunity to clean out all of the unused vegies sitting in your Engel. For Roothy, that meant beans and snow peas.
Dribble in about a tablespoon of honey to add some sweetness, add a few chilli flakes and bung in some Vegeta.
Leave it on the Gladiator until it’s cooked through. That’s all there is to it.
A simple, hearty meal – nothing beats tender-cooked beef when out bush!