Ingredients: 500 gm beef strips 2 large leek heads (sliced with good green stems) 500 gm fresh button mushrooms (sliced) 1 tbsp minced garlic 1 large bunch fresh coriander (chopped, thick stems removed) 1 tbsp each: balsamic vinegar + pomegranate molasses 2 tbsp olive oil Salt + pepper + 7 spices + ground cinnamon
Method: Heat a large wok on high. Add olive oil and lower heat to medium. Stir in beef strips in two or three batches; do not crowd your wok. Remove each batch on to a plate. Stir in garlic, leek and mushrooms. Add seasoning and stir until fragrant. When wilted; return beef strips to wok. Give all ingredients a stir together and then add vinegar and molasses. Stir gently to combine. Remove away from heat and stir in green coriander. Cover and allow to rest for a few moments then serve with mashed potato aside.
*A version of this article appears in print in the 9 September, 2021 edition of Al-Ahram Weekly