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Mauritian roti beef with star anise


Serves: 6 as a snack, 4 as a main
timePrep time: 25 mins
timeTotal time:
Mauritian roti beef with star anise
Recipe photograph by Martin Poole

Mauritian roti beef with star anise

'This is a classic Mauritian gajak (snack) eaten with a fresh crusty baguette. It’s essentially a stir-fry and is a Sino (Chinese) Mauritian-inspired dish – you’ll always see a version of this for special occasions, and it is perfect for Eid al-Fitr,' says chef Shelina Permalloo

Serves: 6 as a snack, 4 as a main
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
280Kcal
Fat
14gr
Saturates
3gr
Carbs
9gr
Sugars
7gr
Fibre
3gr
Protein
28gr
Salt
2gr

Shelina Permalloo

Shelina Permalloo

A former MasterChef winner in 2012, Shelina, a Mauritian Muslim born in the UK, is now a successful food writer and presenter. She runs Lakaz Maman in Southampton, where she serves up Mauritian street-food style dishes
See more of Shelina Permalloo’s recipes
Shelina Permalloo

Shelina Permalloo

A former MasterChef winner in 2012, Shelina, a Mauritian Muslim born in the UK, is now a successful food writer and presenter. She runs Lakaz Maman in Southampton, where she serves up Mauritian street-food style dishes
See more of Shelina Permalloo’s recipes

Ingredients

  • 3-4 tbsp vegetable or sunflower oil
  • 500g beef shin, trimmed and finely sliced
  • about 3 tbsp dark soy sauce
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 1 onion, sliced
  • 5-10 green chillies, sliced in half lengthways
  • 2 heaped tbsp garlic and ginger paste
  • 1 star anise
  • ½ tbsp ground white pepper
To serve
  • 2 spring onions, green parts only, sliced
  • small handful coriander leaves
  • warm fresh baguettes, sliced in half

Step by step

  1. Add 1 tablespoon of the oil to a large frying pan or wok and sear the beef in small batches to ensure that it gets colour and flavour, adding more oil as needed. Season each batch with a little salt and a splash of dark soy at the end. Transfer to a plate as you go.
  2. Using the same pan, add all the other ingredients to the oil and beef juices that are left behind, and stir-fry on a high heat until just tender. If your pan is not big enough you will have to do this in batches to make sure you get a char on everything, otherwise you run the risk of steaming the vegetables which will make them soggy rather than crunchy.
  3. Return the beef to the pan, stirring everything together to combine. If it needs more seasoning you can add some more salt and a bit more soy depending on your taste (in Mauritius this dish often has MSG added for extra flavour).
  4. Remove from the heat and scatter over the spring onions and fresh coriander. Serve with warm crunchy baguettes.
    Waste not
    White pepper – which is hotter than black pepper so should be used more sparingly – adds extra spice to stir-fries. In other dishes, it is used for aesthetic reasons to avoid black flecks. For example, try flavouring white sauces, mashed potatoes or creamy soups with white pepper.

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