A herb-heavy take on Beef Dip, built on sumac and onion and finished the way we like it. Ready in about 30 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the chickpeas and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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