المكونات
- Sirloin steak 1kg, cut into strips
- Spinneysfood Cape Malay Spice 2 tbsp
- Spinneysfood BBQ Rub 2 tbsp
- Spinneysfood Chilli Powder ¼ tsp
- Spinneysfood Smoked Paprika 2 tbsp
- Spinneysfood Ground Black Pepper ½ tsp
- Spinneysfood Garlic Powder 1 tsp
- Spinneysfood Ground Ginger ½ tsp
- Spinneysfood Pure Sunflower Oil 5 tbsp
- Spinneysfood Organic White Grape Vinegar 3 tbsp
- Large onions 2
- Small green capsicum 1
- Small red capsicum 1
- Small yellow capsicum 1
- Large beef tomato 1
- Tomato paste 2 tbsp
- Spinneysfood Tomato Ketchup 1 tbsp
- Spinneysfood Bottled Drinking Water 50ml
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Cape Malay spice masala steak strips
South African 15 Mins Prep · 45 Mins Cook
- Slice the steak into long strips and set aside.
- In a large mixing bowl, combine all the spices with 3 tbsp oil and 3 tbsp vinegar to form a thick paste. Add the steak strips and ensure they’re generously coated. Cover and marinate in the fridge for at least 2 hours, or overnight for a deeper flavour.
- Thinly slice the onions and capsicums. Chop the tomato.
- Heat 2 tbsp oil in a large saucepan over a medium heat. Add half the sliced onions and sauté until golden. Stir in the chopped tomato and all the sliced capsicums and cook for 5 minutes until softened.
- Add the marinated steak and all the remaining marinade to the pan. Stir in the tomato paste, ketchup and water. Mix well and cook over a medium heat for approx. 30 minutes, or until the meat is tender and the sauce has thickened slightly. Add the remaining sliced onion and cook for a further 2 minutes.
- Serve the masala steak while hot with flaky roti, naan, or soft rolls.