3 lbs beef top sirloin, cubed (1.5 kg)
1 tbsp Chinese five-spice powder (15 mL)
1 bulb garlic, peeled and mashed
1 tsp sesame oil (5 mL)
1/4 cup vegetable oil (50 mL)
4 cans (each 15 oz/425 g) pigeon peas
drained and rinsed
2 cups long grain white rice (500 mL)
|8 sprigs fresh
6 Dasheen bush leaves, chopped
3 green onions, chopped
3 carrots, diced
1 medium ripe plantain, chopped
1 sweet red pepper, chopped
1/2 cup diced Trinidad pumpkin (125 mL)
1 can (14 oz/398 mL) coconut milk
1 cup chicken stock (250 mL)
2 tbsp black bean sauce (30 mL)
1 tbsp soy sauce (mushroom or regular) (15 mL)
1 tbsp Worcestershire sauce (optional) (15 mL)
In colander, rinse cubes of beef in cold
running water. Drain well. Transfer to large bowl. Add five-spice powder, garlic, sesame
oil and 1/2 tsp (2 mL) salt and toss to combine.
In very large pot, heat oil
over medium-high heat. Add beef mixture and cook, stirring, for 15 minutes or until liquid
has evaporated. Stir in pigeon peas, rice, thyme, Dasheen, green onions, carrots,
plantain, red pepper and pumpkin.
Cook, stirring, for about 5
minutes or until heated. Stir in 2 cups (500 mL) water, coconut milk, chicken stock, black
bean sauce, soy sauce and Worcestershire (if using). Bring to boil. Reduce heat to low,
cover and simmer for 20 minutes or until rice and beef are tender. Season with salt to
taste. Makes about 10 servings.
Tip: Zalina uses a mortar and pestle to mash the garlic. There are 10 to 12 cloves of
garlic in 1 bulb.
Tip: If Dasheen bush leaves are not available, substitute 2 cups (500 mL) chopped collard
greens or spinach.