Cut the beef into finger strips. Heat the oil until hot, fry the beef, add butter then drain.
In the same pan add butter and chopped garlic, do not colour. Add stock, cinnamon stick, slice of ginger and reduce.
Slice the runner beans and cook in boiling salted water, take out, drain and keep warm.
Meanwhile cut the sweet potato into dice and cook in oil.
Heat the rice then add potato and chopped coriander, butter and season.
Add mustard to sauce then beans and beef, stir together. Put the rice in a bowl and make a well in the middle, pour in the stew and serve.
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