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Ingredients
1 kg Scotch fillet (cut into 5cm cubes)
6 salad onions, sliced
300g Barley (cooked as per pack instructions)
¼ bunch coriander, finely chopped, roots included
1 small long green capsicum, finely chopped
1 clove garlic, finely sliced
1 small long red capsicum, finely chopped
1 ½ tsp white pepper
Splash red wine
2 litre stock
2 tbsp. arrowroot
Method
Place a pot on to heat with 2 tbsp of the olive oil and fry the beef until sealed then remove from the pan and set aside.
Add in the spring onion, capsicum, garlic, coriander root and pepper and fry until softened.
Deglaze the pan with a splash of red wine, then pour in the stock. Boil vigorously for 5 minutes. Stir in arrowroot to thicken. Then add the beef and coriander leaves and serve.
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