Cut steaks into strips
Cut half a medium-sized butternut into batons
Cut one third of a medium-sized pineapple into batons
Chop one or two garlic cloves
Chop or grate a 2 cm piece of fresh ginger (or use ±2ml ground ginger if you don’t have fresh)
Sauté butternut in 15-30 ml olive oil for 5 minutes
Add pineapple, ginger and garlic and sauté for another 5 minutes, add 5 ml soft brown sugar
Keep on one side, while you lightly fry the steak strips in a hot saucepan or char grill pan.
Add steak strips to the rest of the ingredients and add to taste: Salt and freshly ground black pepper, chutney. I even added a large dollop of leftover lamb gravy.
Serve with mashed potato or even with a nice crusty bread or rolls.
Peel and boil one or more large floury potatoes in a little water, adding salt and white pepper to taste, and a bay leaf a la The Feast Fairy (www.thefeastfairy.co.za)
Add 75-100 ml milk per large potato and at least 2ml wholegrain mustard, and mash.
My secret ingredient is a nice dollop of good mayonnaise ( like Hellmann’s) mixed into the mashed potatoes.
To serve: dish up on plates using serving rings, sprinkle chopped spring onions and basil over it. Serve with the steak strips.