Beef + Okra
I woke up this morning and began my usual routine, fed the baby, dogs and myself in that order then went for a short walk. After my walk I sat in my usual spot on the couch and began reading any updates on blogs that I follow when I discovered that I was featured on Ebony Magazine’s online site! I was of 3 bloggers that were named as the 3 Food Bloggers you must follow. I’m beyond honored to be featured by a magazine that I’ve read since I was a young girl. Thanks Ebony! Between this and the crisp Fall air I was in high spirits for the rest of the day.
It’s amazing how the weather can affect your mood; once the cool air rolled in I’ve been on a high. It’s not that I don’t like the warm months, I absolutely love it BUT when Fall rolls around I’m giddy, I get a natural high. Warm scarves, fluffy sweaters, hot chocolate, crackling fireplaces, all things apples and the approaching holidays makes me one happy gal. That is until Old Man Winter rolls in and wipes the smile off my face and forces me into hermit mode…but until then I’m about all things Fall.
Now no one thinks of okra when they think of Fall. Pumpkin, yes…okra heck no but believe it or not, this is when okra is at its peak. So why not cook a great gumbo or drop a few in your cook-up? What’s that you say? You don’t really like okra because it can be slimy? Here are a few tips to combat the dreaded okra slime. Try sautéing okra over high heat as I’ve done, or drop it whole in your soup. Be sure to rinse it whole and pat dry to remove all moisture. When cooked correctly okra can be quite tasty.
I made somewhat of a stir-fry with beef and okra. I say somewhat because I cooked[pressured] the beef until it was tender, then fried then stir-fried the okra and then added the beef in the last 5 minutes of cooking. I chose to cook it this way as I didn’t want the natural juices from the beef to cause the okra to become slimy. Hey, it’s not usually how a stir-fry is done but when I cook, I do things that work for me and I believe cooking is about being innovative. So let’s welcome Fall in an unconventional way…with a plate of okra.
Beef + Okra
1 ½ lbs sirloin beef, sliced into thinly into 2 inch strips
1 lb okra, cut in half lengthways or crossways into circles (whatever you prefer)
1 whole onion, finely chopped
3 cloves garlic, crushed
¼ tsp red pepper flakes
6 sprigs thyme
½ tsp crushed ginger
2 scallions, finely chopped
About 1 tsp salt (adjust according to taste)
2 beef bouillon
4 tbsp canola oil
Mix beef, onion, garlic, red pepper flakes, thyme, ginger, scallion and beef bouillon in a large bowl. Add 2 tbsp canola oil in a large pot over high heat. When oil is hot, add beef and allow beef to brown. Place enough water to cover beef, cover and cook until tender. Add water as needed to prevent the beef from burning. To cut down on cooking time, I highly suggest using a pressure cooker at this point. I used my pressure cooker and it took all of 7 minutes. When beef is tender, cook until all of the water is gone. Using a large spoon, remove the beef from the pot and add the remaining 2 tbsp canola oil. When the oil is hot, add okra and stir-fry for 5 minutes. Add the beef and salt to the okra and continue to cook for an additional 5-7 minutes. You can adjust the cooking time based on how you prefer okra, I like mine tender but not mushy. Serve hot!
I know you love it.
This looks amazing! I might try this for dinner soon!
Congratz i feel honored been following for a little now.you have a great blog! Waiting for the cookbook!
Thank you Alli and thank you for supporting my little corner of the web!
you know… I’ve never had OKRA in my life??? In Puerto Rico we call it Quimbombó.
Really? I guess it’s not that popular in Puerto Rico.
That is great news, congrats!! You do have wonderful recipes!
Thank you Tami 🙂
Woo-hoo!! That is so very cool! Congrats! And the stir fry looks delicious!
Congratulations to you! That’s a huge honor, and it’s well deserved. More okra please! Love it, but never had it with beef. This is quite a variation for the vegetable!
Thanks guys! It’s wonderful with beef or even shrimp!
Big congrats, who said hard work goes unnoticed.
Okroe with shrimp and some dhal and rice sound soooo goood right about now.
not sure how much interest you can generate out there, but I would be more than willing to buy a “Jehan can cook” cookbook in a binder form that I can add additional recipes when you update or “Jehan can cook-dishes of Guyana”.
Hi Dada, thank you for the kind word and the support. It feels good to be recognized for my work. I am thinking about doing a cookbook with all new recipes and some favorites from the site, if I continue to receive more request I will definitely do so.
Oh, what exciting news. A well deserved honour. I must be one of the few people I know who loves okra and cook with it quite a bit. Lovely recipe.
Cookbook! Do it Jehan!..ill never get a husband..help a younga sista out!
LOL..well for your sake I better get working on it!
Haven’t blog hopped in a while and just now saw this, congrats girl this is awesome! Keep up the good work!
Hi Jehan. I just found your blog while looking up guyanese black cake. My parents are from Guyana but I was born and raised in England so whilst I have heard of and tasted many guyanese dishes, I don’t quite know how to make them. Just as you said, our foremothers just used a pinch of this and a handful of that. I’ve got the pine tarts, patties and bread down-packed but I need a whole lot of help with the cheese rolls. lol. Unfortuneately for me, my husband is also from Guyana and he just loves his guyanese food, so I betta get that roti right! Hah. (mine is usually on the tough side). Anyway, enough rambling… Just wanna say a big congratulations to you on such a great achievment. Keep up the excellent work!!