I’ve always wanted to try a stir fry type of dish, and this was semi there I suppose. I found the flavors to be a bit strong and it was lacking something, I’m not sure what. But I could have possibly went wrong somewhere, so if you decide to give it a try, let me know how it went.
12 oz tender beefsteak
3 tablespoon oil
6 oz onions, finely chopped
5 garlic cloves, coarsely chopped
1″ piece ginger, coarsely chopped
2-3 tablespoons water
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
3/4 teaspoon salt
3-4 serrano chilies, seeded and cut into long strips
Cut beef into thin strips.
Place half of the onions, garlic, ginger, and water in a blender and make a rough paste. Pour into a small bowl and red chili powder, turmeric, coriander, and cumin. Stir well, and then rub 2 teaspoons of the paste and 1/4 teaspoon of salt into the beef. Set aside.
Heat oil in a wok or a karahi over high heat. When hot, add remaining onion, and lower the heat to medium, frying until lightly browned. Add the beef and stir, frying over high heat until the meat begins to lose its raw look. Remove the meat and onion.
Add chilies to the wok or karahi, and stir constantly, over high heat, until they are lightly browned. Add spice paste, 1/2 teaspoon of salt, and braise for about 2 minutes. Add the meat and onions back to the pot and add 1/4 cup of water. Stir over high heat for 1-2 minutes.
Recipe courtesy of Flavors of India, by Madhur Jaffrey.