3 lbs beef top sirloin, cubed (1.5 kg)
1 tbsp Chinese five-spice powder (15 mL)
1 bulb garlic, peeled and mashed
1 tsp sesame oil (5 mL)
Salt
1/4 cup vegetable oil (50 mL)
4 cans (each 15 oz/425 g) pigeon peas
drained and rinsed
2 cups long grain white rice (500 mL)

In colander, rinse cubes of beef in cold running water. Drain well. Transfer to large bowl. Add five-spice powder, garlic, sesame oil and 1/2 tsp (2 mL) salt and toss to combine.

In very large pot, heat oil over medium-high heat. Add beef mixture and cook, stirring, for 15 minutes or until liquid has evaporated. Stir in pigeon peas, rice, thyme, Dasheen, green onions, carrots, plantain, red pepper and pumpkin.

Cook, stirring, for about 5 minutes or until heated. Stir in 2 cups (500 mL) water, coconut milk, chicken stock, black bean sauce, soy sauce and Worcestershire (if using). Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until rice and beef are tender. Season with salt to taste. Makes about 10 servings.

Tip: Zalina uses a mortar and pestle to mash the garlic. There are 10 to 12 cloves of garlic in 1 bulb.

Tip: If Dasheen bush leaves are not available, substitute 2 cups (500 mL) chopped collard greens or spinach.