Carne de Sol com Mandioca (Pan-Fried Beef with Cassava)
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Ingredients
- 600 g beef rump steak
- 600 g cassava, peeled and cut into chunks
- 1 onion, sliced
- 3 garlic cloves
- 30 g butter
- 2 tbsp fresh coriander, chopped
- 1 lime
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 34.4 g
- Carbohydrate
- 58.5 g
- of which sugars
- 5 g
- Fat
- 23.6 g
- of which saturates
- 10.1 g
- Fibre
- 3.8 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the beef rump steak generously with salt and leave for 15 minutes to mimic the salt-cured flavour of carne de sol.
- 2
Boil the cassava in salted water for 20-25 minutes until completely soft, then drain.
- 3
Heat the olive oil in a frying pan and cook the steak for 3-4 minutes each side for medium, then rest for 5 minutes before slicing thinly.
- 4
In the same pan, melt the butter and fry the onion and garlic for 5 minutes until golden.
- 5
Add the drained cassava to the pan and toss for 2-3 minutes to coat it in the garlic butter.
- 6
Serve the sliced beef over the buttery cassava, scattered with fresh coriander and a squeeze of lime.
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