INGREDIENTS:
- Beef under cut (cut into thin slices) 350 gm
- Chopped Garlic 3-4 cloves
- Chopped ginger 1 tbsp
- Yellow Papaya with skin (paste) 2 tbsp
- Salt to taste
- Mustard pate 1 tsp
For Sauce:
- Chicken stock 5 tbsp
- Ketchup 2 tbsp
- Chili garlic sauce 2 tbsp
- Lemon 1
- Chopped Garlic 1 clove
- Sugar 1 tbsp
- Worcestershire sauce 2 tbsp
- Soya sauce 2 tbsp
- Cinnamon powder 1/4 tsp
- Sugar 1 tbsp
- Black pepper 2 tsp
INSTRUCTIONS:
- Combine meat, garlic, salt, papaya and ginger paste. Mix well. Add paté mustard and mix again. Let marinate for 10 to 15 minutes. Do not leave for long.
- Take a skillet or grill pan and grease with a little oil. Place slices in the preheated dish and simmer to give them color. Do not overcook to keep them juicy.
- When the steaks are ready, keep them apart. To make the sauce, heat a little oil in a skillet and saute the garlic.
- Add the chicken broth, cinnamon powder, black pepper, and sugar, ketchup and spicy garlic sauce. Mix well. Add the soy sauce and Worcestershire sauce and stir. Simmer for a while.
- Add lemon juice and stir.
- Add the steaks with the sauce, but do not use a spoon. Use onion slices, chopped onion sprigs for garnish. Combine and pour some oil varnish. Place the glazed onions sizzling on the hot plate and pour into the meat and serve immediately.
Source: Healthy Recipe1200 Calorie Diet
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