Bistake ( beef steak>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Rump steak |
| 2 | Onions | |
| 75 | millilitres | Vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Coarsely ground black |
| 100 | millilitres | Oil |
| 1 | Sprig curry leaves | |
| 2 | Cm cinnamon stick | |
| 1 | teaspoon | Ground mustard |
| 100 | millilitres | Stock |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Chilli powder |
Directions
Slice the beef into 50mm slices. Make onion rings with 1½ onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Gover pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chilli powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0