RECIPES: Beef shawarma and beef kare kare with Emily Richards

Emily Richards shows CTV’s Leighanne Evans how you can get a taste for travel without ever leaving your home.

Rich flavours can transport you around the world without ever actually leaving your home.

Emily Richards shared some ThinkBeef recipes inspired by far off places.

Beef Shawarma

Shawarma Beef

• 1 lb (500 g) Beef Top Sirloin Grilling Steak, about ¾ inch (2 cm) thick
• 1 tbsp (15 mL) shawarma spice seasoning*
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) ground sumac
• 2 tbsp (30 mL) each white vinegar and olive oil
• 1 tsp (5 mL) garlic paste or grated garlic

White Sauce

• ½ cup (125 mL) plain yogurt
• 2 tbsp (15 mL) tahini
• ¼ tsp (1 mL) EACH salt, granulated sugar and ground cumin
• ¼ tsp (1 mL) garlic paste or grated garlic

When making the white sauce, whisk together yogurt, tahini, salt, sugar, cumin, garlic and 1 tbsp (15 mL) of water until smooth. Cover and refrigerate until serving.

For the shawarma beef, cut the meat into thin slices across the grain. Pat dry with paper towel. Combine beef, shawarma spice, salt, sumac, vinegar, oil and garlic. Toss to coat evenly.

Heat a large nonstick skillet over medium-high heat. Add half the beet and stir-fry for about five minutes or until browned but still pink inside. Transfer the meat to a bowl. Repeat the process with the remaining beef.

Arrange the beef on serving plates or a platter and drizzle with the white sauce.

Serves: 4

*Shawarma spice seasoning is a blend of spices and can be bought in Middle Eastern stores, specialty spice shops and some well-stocked supermarkets. Look for one without added salt or reduce the salt in the recipe to between ¼ and ½ tsp (1 to 2 mL).

To make your own, in a jar combine:

• 2 tbsp (30 mL) ground cumin
• 2 tsp (10 mL) sweet paprika
• 1 ½ tsp (7 mL) ground turmeric
• 1 tsp (5 mL) ground coriander
• ½ tsp (2 mL) each of ground cinnamon, ginger and black pepper
• ¼ tsp (1 mL) ground cardamom
• Store, tightly covered, for up to 3 months

Beef Kare Kare

• 2 tbsp (30 mL) canola or sunflower oil
• 2 lbs (1 kg) Beef Chuck Flap Tail (Denver Steak)
• 1 onion, diced
• 1 tbsp (15 mL) sweet paprika or annatto
• ½ cup (125 mL) natural peanut butter (unsweetened, unsalted)
• 4 cloves garlic, minced
• 2 tbsp (30 mL) cornstarch or rice flour
• 2½ cups (625 mL) beef broth
• Fish sauce (optional)
• Salt and fresh ground pepper

Cut beef into 6 equal cubes. Pat dry with power towel.

Heat oil over medium-high heat in a large, heavy-bottomed skillet with a lid. Brown the beef, turning with tongs, for about 10 minutes or until it is browned on all sides. Transfer the beef to a bowl and set aside.

Reduce heat to medium and add onion. Cook, stirring, for about 5 minutes until the onion is almost translucent. Add paprika, peanut butter and garlic. Stir to combine.

Whisk cornstarch into the broth in a measuring cup. Pour into the pan all at once and bring to a simmer, stirring and scraping up brown bits from the pot. Return the beef and any accumulated juices to the pan.

Cover, reduce heat to low and simmer for about 3 hours, turning the beef over occasionally, until the beef is fork-tender.

Season with fish sauce (if using) and add salt and pepper to taste.

Serves: 6

*If using an electric pressure cooker method:

Decrease beef broth to 1 ½ cups (375 mL)

Step 1: Preheat the electric pressure cooker on the sear/sauté function to HIGH/MORE to brown the beef.

Step 2: Set the sear/sauté function to MEDIUM/NORMAL and proceed as directed.

Step 3: Do not add cornstarch (reserve for step 4); add 1 ½ cups (375 mL) broth and proceed as directed.

Step 4: Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes. When the timer beeps, quick-release the pressure. Remove the lid and set the sear/sauté function to MEDIUM/NORMAL. Whisk cornstarch with 2 tbsp (30 mL) water in a small bowl; drizzle into pot, stirring constantly. Simmer for 2 to 3 minutes or until stew it thickened

Step 5: Proceed as directed