Indian Chinese Stifado

Ingredients

In this Indian Chinese adaptation of Stifado, we incorporate the bold and spicy flavors of Indian Chinese cuisine. The original Greek Stifado typically uses cinnamon, cloves, and bay leaves for seasoning, while our version adds Indian spices like cumin, coriander, and turmeric, along with Chinese seasonings such as soy sauce and chili peppers. This fusion creates a unique and exciting flavor profile that combines the best of both worlds. We alse have the original recipe for Stifado, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the beef chunks to the pan and brown them on all sides.
5. 5.
   Stir in the diced tomatoes, soy sauce, tomato paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt.
6. 6.
   Cover the pan and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cooking.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger before grating.
• Cilantro — Rinse the cilantro thoroughly and chop it just before garnishing to retain its freshness.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the dish.
• Marinate the beef in the spices and soy sauce for a few hours before cooking to enhance the flavors.
• Adjust the amount of chili powder according to your spice preference.
• Serve the dish with a side of stir-fried vegetables for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Indian Chinese Stifado is best served hot with steamed rice or noodles. Garnish with fresh cilantro for a burst of freshness. Accompany the dish with a side of stir-fried vegetables or a crisp salad to add some crunch and balance to the meal.

Presentation advice

To present Indian Chinese Stifado beautifully, place a generous portion of the beef and sauce in the center of a plate. Surround it with a ring of steamed rice or noodles. Garnish with a sprig of fresh cilantro on top. Serve with a side of stir-fried vegetables for an appealing and colorful presentation.