UBS In Person Cooking Class: Black Pepper Beef Stir Fry with Coconut & Rice at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Harak Mas Gam Mír’s Pol Kiri Badthum (Peppered Beef with Coconut Milk and Mustard Seed)

Inspired by Ruwanmali Samarakoon Amunugama

Serves 4

1 – 1¼ lbs beef chuck or rump

1 garlic clove, finely grated or chopped

2 inch piece of ginger, minced

1 tsp ground turmeric

2 tsp ground black pepper

1 tsp fine sea salt, or to taste

4 Tbsp olive oil, divided

1 Tbsp + 1 tsp white vinegar

1 Tbsp black mustard seeds

½ cup coconut milk

5 curry leaves, ripped into small pieces

½ yellow onion, thickly sliced

1 banana pepper, thickly sliced

1. Thinly slice the beef into approximately 2-inch-long and 1-inch-wide strips and place them in a bowl.

2. Combine the garlic, ginger, turmeric, pepper, salt, and 1 Tbsp of oil and the 1 Tbsp of vinegar. Mix everything together and add to beef; toss. Cover and let marinate for 30 minutes.

3. While the meat is marinating, prepare the coconut milk mixture: Using a mortar and pestle, finely grind the mustard seeds. Place them in a small bowl, add the 1 tsp vinegar and the coconut milk, and mix well. Set aside.

4. When the meat is ready to cook, place 3 Tbsp oil in a wide frying pan over medium-high heat. When the oil is hot, temper the curry leaves by adding them to the pan and waiting 10 – 15 seconds. Add the meat to the hot pan and cook, covered, stirring occasionally, until it has browned. Turn down the heat to medium and let cook, partially covered, for approximately 20 minutes. When the meat begins to release its natural juices, remove the lid and cook for another 10 to 15 minutes to reduce and thicken the liquid.

5. Add the coconut milk mixture to the meat and mix to combine. Let cook, uncovered, for another 5 minutes over medium heat to allow the flavours to blend. Add the onion and banana pepper, and more salt, if preferred. Slightly cook the onion. (It should be tender but not mushy.) Turn off the heat and let it sit for a few minutes before serving.