Dinner Party · Egyptian
Bamiya and Beef
Tender cubes of beef and fresh okra simmer together in an aromatic tomato sauce that pulls the dish together.
Why This Works
The beef contributes a savory base that contrasts with the sweet, vegetal notes of the okra and tangy tomato.
The Upgrade
Add a few whole serrano peppers during the final simmer for a gentle, consistent heat.
Chef's Secret
Michelin TechniqueAdd the okra only when the beef is almost done to ensure the vegetable maintains texture rather than turning into a puree.
Ingredients
Total time including resting: 45 min
Directions
Brown beef cubes in ghee until deeply seared.
8 minAdd onion, garlic, and coriander; sauté until fragrant.
5 minPour in tomato sauce and enough water to submerge the beef.
2 minSimmer until the beef is mostly tender.
20 minAdd okra to the pot, ensuring it is submerged.
2 minContinue simmering until okra is tender and sauce is thick.
8 minSeason generously and serve.
Wine Pairing
Tempranillo
Red Wine
The BottleLa Rioja Alta Viña Ardanza
The savory, leathery characteristics of an aged Tempranillo complement the slow-cooked beef and okra. Its subtle acidity harmonizes with the acidic tomato sauce.
Nutrition per Serving
410
calories
30g
protein
25g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Vermicelli Rice
Toast vermicelli noodles until golden then cook with long-grain rice to create a buttery, aromatic base for the okra stew.
Ingredients
Directions
Rinse rice under cold water until clear; drain thoroughly.
Melt butter in a heavy-bottomed pot over medium heat and add vermicelli.
Toast vermicelli, stirring constantly, until deep golden brown.
Add rice to the pot and toast for 1 minute to coat with fat.
Pour in boiling water and salt; cover tightly and reduce heat to low.
Simmer for 15 minutes, remove from heat, and let steam covered for 5 minutes before fluffing.
Side Dish
Diced Tomato and Onion Salad
Combine crisp raw tomatoes and onions with a splash of vinegar for a cooling, sharp contrast to the slow-cooked stew.
Ingredients
Directions
Combine diced tomatoes and red onion in a non-reactive mixing bowl.
Whisk olive oil, red wine vinegar, and salt in a small jar to emulsify.
Pour dressing over the tomato-onion mixture.
Toss gently to ensure even coating.
Fold in fresh cilantro immediately before serving to maintain vibrancy.
Member Reviews
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Genuinely can't believe how easy this was for how good it tasted.