A tasty and quickly made dish, Planters’ Beef can also be economical if you use rump ends rather than the more expensive rump steak.
4 tablespoons olive oil li lb. rump steak or rump ends, trimmed of all fat and cut into strips
1 medium-sized onion, thinly sliced
1 large garlic clove, crushed
1 large green pepper, white pith removed, seeded and sliced
1 teaspoon cumin seed
14 oz. canned peeled tomatoes
1 teaspoon salt
1 teaspoon sugar
2 lb. sweet potatoes, washed
1 teaspoon salt
1 oz. butter
1 tablespoons olive oil
4 bananas, halved lengthways
In a large frying-pan, heat the oil over moderately high heat. When the oil is hot, add the beef strips, a few at a time, and fry them, turning them constantly, for 2 to 3 minutes or until they are lightly browned. Using a slotted spoon, transfer the beef strips as they brown to a plate. Set aside.
Reduce the heat to moderate and add the onion, garlic and green pepper and cook, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.
Add the cumin seed, tomatoes with the can juice, the salt and sugar. Stir to mix. When the mixture comes to the boil, reduce the heat to low and simmer the sauce, uncovered, for 25 minutes or until it is beginning to thicken.
Return the beef strips to the pan, cover it and continue cooking, stirring occa-sionally, for 15 minutes.
Meanwhile prepare the accompani-ments. Place the sweet potatoes in a large saucepan and pour over enough water just to cover. Place the pan over high heat and bring the water to the boil. Add half of the salt, cover the pan and reduce the heat to low. Cook the sweet potatoes for 20 to 30 minutes or until they are tender when pierced with the point of a sharp knife. Using tongs, remove the sweet potatoes from the pan and set them aside to cool. When they are cool enough to handle, remove and discard the skin. Place the potatoes on a board and cut them into thick slices. Set aside.
In a medium-sized frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the bananas and fry them, turning them frequently, for 2 minutes. Using a slotted spoon, transfer the bananas to a plate and keep them warm while you fry the potatoes.
Add the potato slices to the pan and fry them for 3 to 4 minutes on each side or until they are slightly crisp. Remove the pan from the heat.
Spoon the beef mixture on to a warmed serving dish. Arrange the sweet potato slices all around and sprinkle them with the remaining salt. Garnish with the bananas and serve immediately.