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Beef Vindaloo

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 259kcal

Ingredients

  • 3/4 lb Sirloin steaks cut into bite sized pieces
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Onion diced small
  • 1 cup Serrano pepper diced small (substitute bell pepper for no spiciness)
  • 2 cups Beef broth
  • 1 tbsp Tomato paste
  • 2 Pita bread
  • Fresh cilantro garnish

FOR THE MARINADE

  • 1/4 cup White wine vinegar
  • 3 cloves Garlic minced
  • 1 tsp Red pepper flakes use less for less spiciness
  • 1/2 tsp Paprika
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Mustard powder
  • 1/4 tsp Ground cumin
  • 1/4 tsp Ground cinnamon
US Customary - Metric

Instructions

  • Whisk the ingredients for the marinade together in a bowl. Add the beef and rub it into the meat. Cover and refrigerate for 20 minutes. (or longer if desired).
  • Heat a nonstick pan on medium heat and add half of the olive oil. Saute the onion and peppers and cook about 4-5 minutes, until they soften up.
  • Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
  • Add the broth and tomato paste and cook another minute, stirring, until the mixture thins out and becomes a sauce. You can add more broth if needed. Reduce the heat and let it simmer for 15 - 20 minutes, until the beef is cooked through and tender. Taste and adjust the seasoning with salt as needed.
  • Heat the remaining oil as needed in a nonstick pan on medium heat. Warm the pita on both sides until golden brown then cut into wedges.
  • Serve with pita bread. Garnish with cilantro.

Nutrition

Calories: 259kcal | Carbohydrates: 21g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 690mg | Potassium: 569mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg