Steak with Vegetables Stew

When I cook steak, I love to make it in a new way, I think it does inspire me to try always different ways. Today, while checking the vegetables in my fridge, I found the green pepper, red pepper, spring onions, and carrots and green beans. So, I decided to make steaks into a stew and use the vegetables I had. It turned out to be quite a delicious meal.


  • 500 grams steak
  • 4 spring onions, sliced
  • 3 cloves of garlic crushed
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 cup fresh green beans
  • 3 carrots, peeled and sliced
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 1/2 teaspoon seven spices
  • 1 tablespoon corn oil


  • Cut the steak in a thin strips, heat the oil in a pot and fry the meat until brown then remove
  • In the same pot, fry the onions with garlic until nice golden color, add the carrots and the green beans, cover with one cup of water, cover the pot and let it cook for about 15 minutes on a low flame
  • Add the cooked meat to the vegetables, mix the flour with salt and spices, then dissolve it in one cup of water and add it to the pot with the green pepper and red capsicum, let it simmer on a low fire with cover on until simmering
  • Serve it with cooked rice


Mdardra (Rice with Lentils)

I like the sound of the word “Mdardra”, I think it is musical. I remember when I was a little girl, I made up a song for this dish. And every time my mother used to cook it I sang it for her, making up words to a known Lebanese tune. My mother thought it was cute at first and sang along with me, but after the millionth time, she threatened to never cook it again unless I stop! I think I was singing badly or something…

This is a very simple meal in that its made with two main ingredients: rice and lentils, the same ingredients used to make mjaddara. Like most old Lebanese dishes, it originated from the villages where food was scarce. Somehow it remained very popular and is now a common dish to be had in a Lebanese home.


  • 1 cup of lentils
  • 1 cup of rice (long grain)
  • 1 small onion finely chopped
  • 1 teaspoon salt + a pinch of salt
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • 2 onions sliced
  • 1 cup frying oil


  • Place the lentils in a pot, cover with about 5 cups of water and boil until it is half-cooked then discard the water
  • In another pot, heat the olive oil and fry the onion finely chopped until transparent
  • Add the half-cooked lentils to the onion with the rice, salt and cumin; cover with 2 cups of water and let it cook on a very low heat until the rice is cooked and the water absorbed
  • In a saucepan, heat the frying oil to fry the sliced onions until brown. Sprinkle with a pinch of salt for crispiness but be careful not to burn them
  • In a serving plate, place the rice with lentils and add the fried onions on top
  • Enjoy eating with plain yogurt or salad