A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.
Ingredients
- olive oil: 0.66667 cup
- salt: 1 Tbsp
- beef top sirloin: 1 pound (cut into 1-inch cubes)
- onion: 0.5 piece (chopped)
- garlic: 6 clove (minced)
- tomato sauce: 2 cans (10 ounce cans)
- tomato paste: 1 Tbsp
- frozen okra: 1 pack (10 ounce pack, thawed)
- water: 2 cups
- ½ tablespoons ground coriander: 1 piece
- ground white pepper: 1 tsp
- ground cumin: 2 tsp
- salt: (to taste)
- jalapeño pepper: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
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Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.
