Our tested Stir-Fried Beef Skewers: sun-kissed, generous, and balanced with coconut and thyme. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the scotch bonnet and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
A jerk-spiced take on Cod Medley, built on jerk and allspice and finished the way we like it....
Caribbean A sun-kissed take on Chicken Thigh Ramen, built on jerk and allspice and finished the way we...
Caribbean The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper roast, and a...
Caribbean This Caribbean Roast leans on brown sugar and rum to do the heavy lifting. We stir-fry the Cod...