A recipe by Julie Van Rosendaal
In a large skillet set over medium-high heat, cook the sirloin in a drizzle of oil, breaking the meat up with a spoon, until it’s no longer pink.
Add the onion, garlic, ginger, spices and salt and cook for another few minutes, until the meat is starting to brown.
Stir in the tomatoes and peas and cook for a few additional minutes, until the mixture warms through and thickens slightly.
Serve with rice and cilantro, if you like.