Uyghur Inspired Steak & Potatoes

The first time I tried Uyghur cuisine was at Tarim Uyghur Restaurant in Auburn Sydney and I was blown away by one dish in particular, lamb and potatoes with chunky capsicums and onions. The main flavour profile was of cumin and star anise and I set out to recreate the magic at home but with steak. 

Serves: 2

Ready in: 30 minutes prep + 45 minutes cook

Difficulty: ★☆☆

Ingredients 

Marinade:

1 large rump steak, thinly sliced 

1 tsp oil 

1 tsp fresh cumin

1 star anise 

Salt to taste 

Black pepper to taste 

Masala chips:

2 large potatoes, thinly sliced into disks 

1 tsp paprika 

1 tsp curry powder 

1 tsp cumin powder

1 tsp kashmiri chilli powder

1/2 tsp turmeric 

Salt to taste 

1 green capsicum, coarsely chopped 

1 red capsicum, coarsely chopped

1 medium red onion, coarsely chopped 

1 tsp cumin powder

1 tsp chilli flakes 

1 tsp oil

Olive oil, optional

Salt to taste 

Method 

Place all ingredients listed under 'marinade' in a bowl and mix to combine. Set aside for 30 minutes to marinate. 

Preheat oven to 170 C fan forced and line a large baking tray with foil. Place all ingredients listed under 'masala chips' into a bowl and mix to combine. Arrange potatoes in a singe layer on the tray and bake for 25-30 minutes or until cooked. Set aside. 

Heat a large wok or pan on medium heat and fry marinated steak in batches. Set aside once cooked through. 

In the same pan add 1 tsp oil followed by green capsicum, red capsicum and onions. Add the cumin powder, chilli flakes and salt and mix to combine. Stir fry on high heat until vegetables are vibrant in colour. Add the steak and potatoes to the pan and stir to combine. Top with olive oil and serve while warm. Enjoy! 

Notes

Vegetables can be cut to your liking however should stay coarse to remain crunchy. 

Masala chips can be deep fried instead of baked. If baking do not overcrowd the tray, place potatoes in a single layer. Use multiple trays if needed. 

Don't overcrowd the pan when frying the steak as the temperature will drop and the steak will start to boil instead of fry. 

For crunchy vegetables, do not cook for more than 2-3 minutes.