Working in kitchen is a favorite pastime and a joyful experience even for the novices. When it comes to home-cooking there is no end for learning and innovation. The recipes posted here are thoughtfully modified either to make the cooking process easy or for attaining desired great taste. Previously a few of my recipes have appeared in a Mangalore based internet portal which eventually inspired me to have this virtual kitchen on the web. I wish you all a fun-filled cooking time! Enjoy cooking and Bon Appétit!!

Meat Steaks in Ginger-Garlic Sauce

Steaks are flat cuts of meat pan-fried or barbequed and served in thick sauce of different flavors.  Loaves of bread with butter, potato chips (french fries) and green salads are great accompaniment for the steaks.  Condiments like mayonnaise and ketchups goes well too.  Steaks can be served for breakfast, lunch or dinner, and a great idea for picnics.  Boneless flat cuts of tender beef is always preferred.  This particular recipe is modified and Indianized, so that even those who do not have barbeque facilities can also cook it with ease at homes.
Home-cooked steak arranged on veg bed
Photo: Seema Iqbal
Ingredients - set 1 (for marinating)
Boneless meat: 1 kg (cut into flat pieces)
Ginger-garlic paste: 3 tablespoon
Soya sauce: 3 tablespoon
Olive oil:  3 tablespoon
White vinegar: 1.5 tablespoon
Salt:  to taste

Ingredients - set 2 (for sauce)
Chicken stock: 1 cube
Ginger-garlic paste: 2 tablespoon
White vinegar: 1 tablespoon
Soya sauce: 3 tablespoon
Corn flour: 2 tablespoon
Cabbage: 1 cup (sliced) 
Bell pepper (capsicum): 1 no (sliced) 
Carrot: 1 no (peeled and cut)

Ingredients - set 3 (for presentation)
Sliced cabbage: 1 cup 
Sliced bell pepper: 1 cup 
Sliced carrot: 1 cup
Steak in ginger-garlic sauce, ready to eat
Photo: Seema Iqbal
Method:  Step by step method for easy cooking
Step 1: Take the meat pieces and hammer them using a meat hammer or rolling pin and put them in a bowl.  Now add ginger-garlic paste, soya sauce, white vinegar, salt, olive oil (ingredients set 1) and marinate the meat for 1- 2 hours.  You may also refrigerate the marinated steaks overnight. 

Step 2: Take a serving plate; arrange sliced cabbage, carrot, and bell peppers (ingredients set 3) on the sides and keep aside.  You may also make a bed of these veggies to arrange the cooked steaks over it.    

Step 3: Take a heavy-bottom pan and pre-heat it.  Add some oil and pan-fry the hammered and marinated meat one side at a time until it is done.  You may also deep fry the meat instead of pan-frying.  Once done, arrange the beef steaks evenly in serving plate which is already arranged with veggies (refer step 2), and keep it aside but don’t allow it to cool down. 

Step 4: Prepare corn starch by mixing the corn flour in a cup of warm water.   The corn starch is required for thickening the steak sauce to bring it to a desired consistency.  
  
Step 5: To prepare sauce, take the same pan in which the meat is fried (no need to remove residue as it adds to the taste) and add 4 cup of water and heat it.  While heating add chicken stock, ginger garlic paste, vinegar, soya sauce and keep stirring slowly.  Once it comes to boiling point, add cabbage, bell pepper and carrot (you may add any vegetable of your choice at this point).  Now add corn starch spoon by spoon, keep stirring steadily so that the sauce becomes a bit thick and lumps-free.  Once the desired thickness is achieved switch off the stove.

Step 6: Now pour the hot and spicy sauce on top of beef steaks which is already arranged in the serving plate.  

Step 7: Serve yummy beef steaks with toasted bread slices and butter.  The steak is always accompanied by potato chips and green salads.  Bon Appétit.

Important and useful tips:
You can check the doneness by cutting into the middle of steak. 

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