“I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4 Because figs are high in fiber and contain calcium and iron, we have even more reason to enjoy this dish.” Says Bal about her popular recipe.
Ingredients
1 Tbsp (15 mL) grapeseed oil
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) Ginger Masala
1 tsp (5 mL) ground cardamom
½ tsp (2 mL) ground turmeric
½ tsp (2 mL) salt
2 lb (1 kg) sirloin steak, thinly sliced
½ cup (125 mL) chopped dried figs
4 cups (1 L) loosely packed fresh spinach, chopped
Preparation
Heat the oil in a skillet over medium-high heat. When the oil is hot, add the ginger and cook for 20 seconds. Add the Ginger Masala, cardamom, turmeric, and salt and cook for 10 more seconds.
Add the sirloin and stir-fry for about 3 minutes. Add the figs and continue to stir-fry for about 2 more minutes, until the sirloin is cooked through.
Meanwhile, rinse the spinach and place it in a vegetable steamer, or place it in a large saucepan with a few tablespoons of water and set it over medium heat. Steam the spinach until the leaves wilt just a little, about 2 to 4 minutes. Drain the spinach in a colander to remove excess water and divide it among 4 plates over rice, if serving. Top with the sirloin. Enjoy!
Suggested wine
2005 Sette Coppa by D’Angelo
I love this wine, a blend of the classic varieties Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, and Malbec. Its flavors of ripe plum, cherry, and strawberry are an excellent complement to the cardamom and figs.