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Sautéed Beef with Spinach Sauce

Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.

Sautéed Beef with Spinach Sauce

By: WellBeing Team

This dish is a variation of égousi, a dish that is very popular in West Africa. It is generally eaten with offal, especially tripe, but if you are not a fan, a beef fillet will work really well.


Servings

3

Prep time

Cook time

Recipe


Ingredients

  • 500g beef fillet (or eye fillet)
  • 2 tbsp red nokoss (recipe below)
  • 500g English spinach Splash of vinegar, for washing
  • 50mL red palm oil
  • 4 tbsp orange nokoss (recipe below)
  • 100g ground African pistachios or pepitas (see tip)
  • Salt & pepper For serving
  • A few mustard greens
  • Roasted African pistachios or pepitas

Method


  • Slice the beef into thin strips. Put the strips in a bowl with the red nokoss and mix well. Cover and set aside for 1 hour in the fridge.
  • Remove the stalks from the spinach. Wash the spinach leaves in vinegared water and then in clean water, swishing around well. Drain and set aside.
  • In a frying pan, heat half the red palm oil and sauté the beef in small batches for around 2 mins or until well browned. Set aside.
  • In the same frying pan, sweat the orange nokoss with the remaining palm oil for 5 mins. Add the spinach and sauté briefly, then add the ground African pistachios and stir for 5 mins
  • Add a little water if it starts to stick. Add the beef slices and cooking juices and heat briefly. Season with salt and pepper.
  • Serve the sautéed beef and spinach with white rice. Garnish with a few mustard greens and roasted African pistachios.
  • TIP: African pistachios are nothing like the pistachios we are used to in the West. In Africa, what we call a pistachio is the almond-shaped kernel found in squash or marrow. When these seeds are ground, they have the same properties as almond meal.

  

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WellBeing Team

WellBeing Team

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