Seasoned Beef and Orange Stew

Ingredients (serves 4):
1kg - lean beef for roasting
2 red peppers - halved and deseeded
10 small onions, peeled and quartered
2 oranges - freshly squeezed
6 tbsp Mitsukan Seasoned Rice Vinegar
1 leek - shredded
1 tin chick peas
Olive oil
225g lentils, cooked
1 clove garlic, peeled and crushed
orange rind, sliced thinly
Salt  and freshly ground pepper

Method:
In a hot oven cook the beef according to taste. Allow at least 15 minutes per 500g plus 15 minutes. Baste during cooking to keep moist. When cooked cover to keep warm.

Meanwhile, place the red pepper halves and quartered onions on a baking tray. Drizzle well with olive oil, season with salt and pepper. Place in a hot oven until tender and slightly charred. Remove and keep warm.

Heat a little oil, sauté the garlic and add the lentils and chick peas. Add orange juice and Mitsukan Seasoned Rice Vinegar and simmer gently for about 10-15 minutes. Season.

Before serving - cut the peppers into bite size pieces and add to the chick peas together with the onions.

Soak the shredded leek and orange rind in hot water to soften. Drain and serve. Meanwhile, carve the beef into slices, allow about 2-3 slices per person.

Place a helping of chick peas and lentil stew on a serving plate and top well with sliced beef. Garnish with leek and orange.

NB: If using dried chick peas and lentils, soak overnight and cook according to the instructions.