Ingredients:

500g beef fillet (cut into medallions or strips)
2 tablespoons cooking oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger (optional)
2 ripe tomatoes, chopped (or 2 tbsp tomato paste)
1 beef stock cube (e.g. Royco/Knorr)
1 teaspoon beef masala or curry powder
Salt and black pepper to taste
Fresh dhania (coriander), chopped

Instructions:

prep the beef:

Cut the fillet into medallions (thick slices) or strips for faster cooking.

Season lightly with salt and pepper.

Sear the beef:

Heat 1 tablespoon of oil in a sufuria or skillet over high heat. Sear the beef quickly on both sides until borrowed but still tender (about 2-3 minutes per side for medallions). Remove and set aside.

Make the sauce:

In the same pan, add another tablespoon of oil. Saute onions until golden.

Add garlic and ginger, cook for 1 minute.

Add tomato & spices:

Stir in tomatoes (or tomato paste), beef cube, beef masala/curry powder, and a bit of water to make a thick sauce. Let simmer for 5-7 minutes until reach and slightly thickened.

Return the beef:

Add the seared fillet back to the pan. Stir gently to coat with sauce and heat through for 2-3 more minutes (don’t overcook fillet or it’ll toughen).

Finish with dhania:

Sprinkle fresh coriander on top and turn off the heat.

Serving Ideas:

With ugali and sukuma wiki

with coconut rice and cabbage

with chapati and kachumbari