Beef Bistake | Sri lankan Style Beef Bistake | Beef Steak Recipe
Beef Bistake | Sri lankan Style Beef Bistake | Beef Steak Recipe
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Beef Bistake | Sri lankan Style Beef Bistake | Beef Steak Recipe
INGREDIENTS:
Beef (cut in to thin pieces) – 250g
VINEGAR – ½ cup
Sugar – 1 tbsp
Cumin Powder – 1 tbsp
Black Pepper Powder – 1 ½ tbsp
Turmeric Powder – ½ tsp
Salt – 1 ½ tsp
Curry Leaves – 10-15
Garlic (Chopped) – 5-6 Cloves
Onion (one small) – Chopped
Onion (1 big) – Cut into rings
Ginger ( Chopped) – a small piece
Green Chillies – 2-3 (Whole one just lit in the middle)
Capsicum (Banana Peppers) – 2
Coconut oil – 4 tbsp
Cinnamon Sticks – 2-3
Fenugreek Seeds – ½ tsp
Dried Chillies – 2-3
Sri Lankan Style Beef fry | Roster beef Recipe | Restaurant Style| Sri Lankan Beef Roast
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#beef roast #beef fry
How To Make Spicy Mutton Curry Thick Gravy (Quick & Easy)
Here is the quick and easy way to make Sri Lankan style spicy Mutton curry with thick gravy. Mutton curry is one of the tastiest non-veg dishes in the world. This Sri Lankan simple mutton curry with coconut milk is very tasty. When you have all the ingredients, try this dish out, I am sure you will like it.
If you have any questions or thoughts, write it in the comment box below.
Visit for the detailed step by step process with images.
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How to Make Beef Smoore
Serendib Kitchen's Mary Anne Mohanraj and daughter Kavya Whyte show you how to make Beef Smoorel!
You'll need:
3 lbs chuck roast
3 Tbsp
1/2 cup vinegar
1 Tbsp. salt
1 Tbsp. spepper
1 Tbsp. tamarind, dissolved in one cup water
2 medium onions, chopped fine
6 cloves of garlic, chopped fine
1 Tbsp. fresh ginger, chopped fine
1-2 inch cinnamon stick
2 stalks curry leaves
1 stalk lemongrass, chopped
2 Tbsp. Sri Lankan curry powder
2 tsp. cayenne
1 tsp. ground turmeric
1/2 tsp. fenugreek seeds
2 tsp. salt
1 cup coconut milk
To view the full Insta Pot Beef Smoore recipe online, visit the Serendib Kitchen blog at
This recipe is featured in Mary Anne's new Sri Lankan American cookbook, A Feast of Serendib, which contains over 100 indexed recipes and beautiful, full-color photos. For more about the book, visit
**Video editing by Darius Vinesar**
Song from bensound.com
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COOKBOOK DETAILS:
ORDERING: You can order A Feast of Serendib (signed/personalized, if you like) directly from me right now, at or from my publisher, Mascot Books, at The limited release paperback can only be ordered directly from my website. If you're in the U.S., you can also add on my hand-roasted Sri Lankan curry powder.
A Feast of Serendib launched officially March 6, 2020, and we hope it'll be widely available in bookstores and libraries. You can request it from your local bookstore or library! Please do! It'll also be available on Amazon US, UK, and Canada; you can order it online.
ORDERING INFO:
978-1-64543-275-3 Hardcover (distributed by Ingram)
978-1-64543-377-4 eBook (on Amazon, etc.)
2370000696366 (trade paperback; only available directly from me, at Serendib Kitchen site; you can also buy the hardcover or eBook there)
JOIN THE COOKBOOK CLUB: If you'd like to support the development of more mostly Sri Lankan recipes, I'd love to have you join the cookbook club -- for $2 / month, you'll get recipes delivered to your inbox (fairly) regularly: For $10 / month, you can subscribe for fabulous treats mailed to you! (US-only).
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PUBLISHER'S WEEKLY starred review for A Feast of Serendib: “Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 recipes. Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique cuisine of Sri Lanka, Mohanraj writes, as evidenced by such dishes as Chinese rolls (a take on classic egg rolls in the form of stuffed crepes that are breaded and fried); fish cutlets (a culinary cousin of Dutch bitterballen fried croquettes); and English tea sandwiches (filled here with beets, spinach, and carrots). With Sri Lanka’s proximity to India, curry figures heavily, with options for chicken, lamb, cuttlefish, or mackerel. A number of poriyal dishes, consisting of sautéed vegetables with a featured ingredient, such as asparagus or brussels sprouts, showcase a Tamil influence. Throughout, Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events, including a Royal Feast for over 200 people. This is a terrific survey of an overlooked cuisine.”