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Beef with Okra     HT  MC  Egyptian  60mins

Egyptian Name: Bamya weeka sa’idi

Serves 4      Hot Beef Vegetables Spices   Main Course  Gluten Wheat Dairy free Eggless   Egypt North Africa Nth African

450g/1lb Lean Beef
480ml/16fl.oz. Fresh Beef Stock
575g/1 ¼ lb Okra
2 Chillies, finely chopped
5 Garlic Cloves
1 teasp Ground Coriander
1 tbsp Vegetable Oil
Salt and Pepper


1. Cut the beef into small cubes no more than 12mm/½ inch and place in a saucepan together with the stock. Bring to the boil then reduce the heat and simmer for 20-30 minutes, or until tender.

2. Remove the meat from the stock using a slotted spoon and set aside.

3. Add the okra and chillies to the stock and simmer for 10 minutes.

4. Meanwhile, place the garlic, coriander, oil and salt in a mortar and grind to a paste. Set aside

5. Once the okra are very soft, mash (including the stock) with a fork.

6. Add the meat to mashed okra together with the garlic paste, mix well and simmer for 5 minutes Stirring from time to time. Serve hot.



 More Egyptian Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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