Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.