pakistani

Black Pepper Beef Pasanda

Name: Black Pepper Beef Pasanda
Yield: 1 serving
Cuisine: pakistani
Ingredients: 220 g beef sirloin, thin slices; 18 g ghee; 140 g onion, thinly sliced; 18 g ginger-garlic paste; 120 g plain yogurt (whole milk); 4 g ground coriander; 3 g black pepper, coarsely ground; 10 g lemon juice; 3 g salt; 220 g water

This simmered dish pairs beef sirloin, thin slices with ghee, onion, thinly sliced and ginger-garlic paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

27 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g beef sirloin, thin slices 308 kcal
18g ghee 159 kcal
140g onion, thinly sliced 56 kcal
18g ginger-garlic paste 14 kcal
120g plain yogurt (whole milk) 73 kcal
4g ground coriander 12 kcal
3g black pepper, coarsely ground 8 kcal
10g lemon juice 3 kcal
3g salt 0 kcal
220g water 0 kcal

Cooking instructions

beef sirloinblack peppersalt
Lightly pound the beef slices to tenderize. Mix with salt and half the black pepper.
gheeonion
Heat ghee in a pan over medium heat. Add onion and cook until golden brown.
ginger-garlic pasteground corianderblack pepper
Add ginger-garlic paste and cook 30 seconds. Stir in coriander and remaining black pepper.
beef sirloin
Add beef slices and sear 3 minutes per side until browned.
water
Add water, cover, and simmer 25-30 minutes until tender (add a splash more water if needed).
plain yogurt (whole milk)
Lower heat and stir in yogurt gradually. Simmer 3-4 minutes until glossy.
lemon juicesalt
Finish with lemon juice, adjust salt, and serve.