Brazilian Beef & Pepper Skewers
One portion, 26 minutes, and only 9 minutes of chopping.
Per portion
Calories from protein 28%, carbs 35%, fat 37%. Estimated from the ingredients.
Roughly £5.70 a portion.
Method
- 1
Finely chop a quarter of the onion and soften it in a little of the oil for 3 minutes, stir in the rice, then add 150ml boiling water and a pinch of salt. Cover and cook on the lowest heat for 12 minutes, then leave covered off the heat. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 2
Toss the beef, pepper and onion with half the garlic, ½ tsp salt and a splash of oil. Mix the tomato with the parsley, vinegar, the rest of the garlic, the chilli flakes, a pinch of salt and 1 tbsp water to make a quick salsa.
- 3
Thread onto skewers (or leave loose) and griddle over high heat for 5–6 minutes, turning, until charred outside and pink inside, then rest for 2 minutes.
- 4
Serve over the rice with the tomato salsa and its juices spooned over and the lime wedge for squeezing over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/brazilian-beef-and-pepper-skewers/
