Jhal Fireze - Beef With Onion And Green Pepper

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India

Known as an Indian recipe, with similar versions prepared across other nations.

Ingredients 21 ingredients

-- 1/2rings
-- cut in 1/4" slivers
1 teaspoon ground cumin
10 fenugreek seeds -- optional
2 tablespoons water
1/2 teaspoon salt -- plus 1/8 teaspoon
1 teaspoon red wine vinegar
Spice mixture
1/2 teaspoon black or yellow mustard seeds
3 tablespoons vegetable oil
1 small green bell pepper -- cut in 1/8" slivers
1 teaspoon worcestershire sauce
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
12 ounces cooked -- boneless roast beef
1/2 teaspoon cumin seeds
1/2 teaspoon cayenne pepper -- or to taste
1 small onion -- cut in fine
-- or lamb
1/4 teaspoon ground turmeric
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Contains FishMustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Worcestershire sauce High in potassium · High in iron · Source of vitamin C · +1
High in potassium · 800 mg per 100 g, 40% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in iron · 5.3 mg per 100 g, 38% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of vitamin C · 13 mg per 100 g, 16% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 20% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Sauce, worcestershire”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Cut cooked meat into 1/4" wide slices. Now stack slices together and cut them into 1/4 slivers. Combine black pepper, cayenne, cumin , coriander, turmeric, vinegar, 1/2 teaspoon salt and 2 tablespoons water in small cup. Mix and save. Put the oil in a large frying pan over medium-high heat. When oil is hot put in cumin, mustard and optional fenugreek seeds. As soon as the mustard seeds begin to pop, put in the bell pepper and onion. Stir-fry until onion has browned quite a bit and mass of vegetable mass reduced. Sprinkle about 1/8 teaspoon salt over top and stir. Add meat and spice mixture form cup. Stir rapidly for a minute or so until meat has heated through. Add Worcestershire sauce and stir to mix.