This recipe evolved as a fusion between Indian and British colonial influences. Though I tend to serve the meat over rice, it's more traditionally eaten with crispy potato wedges and ketchup.
1 pound beef sirloin or other tender cut of beef, sliced very thinly against grain
1 Tbsp. apple cider vinegar
1 tsp. salt
½ tsp. turmeric
3 Tbsp. vegetable oil
1 medium yellow onion, halved and thinly sliced
1½ Tbsp. minced fresh ginger
Cayenne pepper to taste
In a shallow bowl, rub the beef slices with the vinegar, salt, and turmeric. Set aside to marinate while preparing the other ingredients.
Heat the oil in a large skillet until hot. Fry the onion and ginger until slightly softened, about 4 minutes. Add the cayenne and then the marinated beef. Stir-fry over high heat until cooked but still tender, about 3 to 5 minutes.
Source: Adapted from 5 Spices, 50 Dishes by Ruta Kahate
