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- 275 g (10oz) fillet steak, cut into thin strips
- 20 ml (4 level tsp) mild chilli powder
- Salt and ground black pepper
- 2 celery sticks
- 2 red peppers
- Oil
- 140 g (41/2oz) pack chorizo sausage, sliced and cut into strips, or 125g (4oz) cubed
- 150 g (5oz) onions, roughly chopped
- 2 garlic cloves, crushed
- 275 g (10oz) long-grain white rice
- 15 ml (1 level tbsp) tomato paste
- 15 ml (1 level tbsp) ground ginger
- 10ml (2 level tsp) Cajun seasoning (see dish tips)
- 900 ml (11/2 pints) beef stock
- 8 large cooked prawns, shelled
- Step 1
Mix the sliced steak with 5ml (1 level tsp) each mild chilli powder and ground black pepper. Cut the celery and peppers into thin 5cm (2in) strips.
- Step 2
Heat 15ml (1tbsp) oil in a large frying pan and cook the chorizo until golden. Add the celery and peppers to the pan and cook for 3-4min or until just beginning to soften and brown. Remove from the pan and set aside. Add 30ml (2tbsp) oil to the pan and fry the steak in batches; set aside and keep warm.
- Step 3
Add a little more oil to the pan if necessary and cook the onions. Add the garlic, rice, tomato paste, remaining chilli powder, ground ginger and cajun seasoning, then cook for 2min until the rice turns translucent. Stir in the stock, season with salt and bring to the boil. Cover and simmer for about 20min (see dish tips), stirring occasionally, until the rice is tender and most of the liquid absorbed (add a little more water during cooking if necessary).
- Step 4
Add the reserved steak, chorizo, peppers, celery and prawns. Heat gently, stirring, until piping hot. Adjust the seasoning (see dish tips) and serve.
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Dish tips
Cajun seasoning can be found in the spice section of most supermarkets.
Once the rice has come to the boil, it can be cooked in the oven at 170°C (150°C fan) mark 3 for 20min, but remember to stir it occasionally.
If you find the dish too spicy, serve it with a little soured cream as this will take away some of the heat.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
