Prep time: 10 mins
Cook time: 40 mins

Ingredients 

• 450g topside or sirloin steaks, cut into thin strips
• 2 teaspoons smoked paprika powder
• 1 tablespoon oil
• 4 spicy halal beef sausages, sliced
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, finely chopped or crushed
• 2 celery sticks, finely chopped
• 1 red pepper, deseeded and chopped
• 1 yellow pepper, deseeded and chopped
• ½ teaspoon dried chilli flakes
• ½ teaspoon dried oregano
• 225g brown basmati rice
• 600ml hot vegetable stock
• 1 tablespoon tomato purée
• 5 spring onions, finely chopped
• 1 fresh red chilli, deseeded and chopped
• Extra freshly chopped spring onions, to garnish

Method

1. In a medium bowl, dust the steak strips with half the smoked paprika and set aside.
2. Heat the oil in a large non-stick pan and cook the steaks strips until lightly coloured. Remove and set aside on a plate.
3. Cook the sausages, onion, garlic, celery and peppers in the same pan, stirring continuously for 5 minutes, or until the vegetables are soft.
4. Stir in the spices and the remaining smoked paprika, rice and beef. Add the tomato purée and stock and 400ml water. Season.
5. Increase the heat to bring up to the boil. Then reduce the heat, cover, and cook for 30-35 minutes.
6. Remove from the heat and leave to stand for 10 minutes.  Stir gently, then garnish with the chopped parsley and extra spring onions.
7. Serve with a green salad and mango chutney.