Indian Beef Cooked in Whole Spices

Picture of Indian Beef Cooked in Whole Spices

Delicious Hot Beef

I’ve tried this recipe a while ago. I was craving some Indian food, and I wanted to try a beef recipe. I don’t know about you, but everyone I know here uses a pressure cooker to stew beef, and I was scared that I’ll end up with tough chewy meat. The result wasn’t bad at all.

It was not as tender as when cooked in a pressure cooker of course, but was fine for both me and my sister.

I got the recipe again from my favorite Indian cookbook, Shehzad Husain’s “What’s Cooking Indian” and adapted it a little bit. I served it with saffron rice, but it also works with Indian Pulao Rice.

Beware; this recipe is hot, especially when compared to all the Indian recipes that I shared before (Potato and Garbanzo Curry Recipe, Indian Shrimp Curry Recipe…) and that fall under spicy rather than under hot.


Indian Beef Cooked in Whole Spices

Serves 4


  • 3 tbsp Vegetable oil
  • 500 g round beef, cut into cubes
  • 2/3 cup yogurt
  • 3 finely chopped small onions
  • 1 tbsp. shredded ginger
  • 4 shredded garlic cloves
  • 2 cinnamon sticks
  • 3 green cardamoms
  • 3 cloves
  • 4 black peppercorns
  • 6 dried red chilis
  • 3 chopped fresh green chilis
  • 2 1/2 cups water
  • Fresh cilantro leaves



  1. Heat the oil in a deep pan. Fry in the onions until brown. Reduce the heat and add garlic, ginger, cloves, cinnamon sticks, cardamoms, peppercorns and dried chilis. Stir-fry for 5 minutes.
  2. In a bowl, beat the yogurt with a fork, add to the pan and stir. Add the meat and 2 of the green chilis and stir-fry for 5 more minutes.
  3. Gradually add the water, stirring well. Cover and cook for an hour, until meat is tender.
  4. Garnish with the remaining chilis and cilantro leaves and serve.

Rocca Steak Salad Recipe

Rocca Steak Salad picture

My version of Roadster’s Green Steak Salad!

After the first cheat post and the fig and goat cheese salad recipe, I had to prove to myself that I was serious about this #30Days30Salads challenge. So, instead of preparing one salad, I did two: a steak salad that I had for dinner with my boyfriend – it’s one of his favorite salads, and a tuna pasta salad that I packed for the following day’s (today’s!) lunch for my sister and myself.

In this post, I’ll be sharing the steak salad recipe.

Being a big fan of Roadster’s green steak salad, I decided to do it at home. The only differences: no croutons and a simpler balsamic dressing.

This salad is among my favorite salads too and I always order it. It’s simple yet full of flavors. Let’s check how it’s done!

Rocca Steak Salad Recipe

Serves 2


  • 150 g lean beef cut into strips
  • Salt to taste
  • Black pepper to taste
  • 1 bunch rocket leaves
  • 12 halved cherry tomatoes
  • 4 sliced mushrooms
  • 1/4 cup walnuts
  • 25 g Parmesan cheese

To prepare the dressing:

  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • Salt to taste
  • Black pepper to taste


  1. To prepare the dressing, mix the oil and the balsamic vinegar in a small bowl. Season the mixture with salt and black pepper.
  2. Arrange the rocket leaves in a serving bowl then add the cherry tomatoes, sliced mushrooms and walnuts.
  3. Shave pieces of Parmesan cheese over the salad using a vegetable peeler.
  4. Season the steak strips with salt and black pepper. Heat a grill and cook the meat to your taste. Top the salad with the hot meat.
  5. Pour the dressing over the salad and serve immediately.

Lasagna with Spinach and Mushrooms Recipe

Lasagna picture

My best lasagna till date!

Our ingredient of the month is fresh mozzarella, as we discovered in our previous recipe, pasta salad with grilled vegetables and mozzarella.

But do you know that fresh mozzarella is delicious when cooked? Plus, it melts easily! So I thought, why not try it on top of Lasagna, since I had some ground beef in my fridge?

I usually prepare good lasagnas, but that was the best I ever did! I added spinach and mushrooms, replaced the bechamel sauce with cream, and topped the whole with Parmesan and mozzarella.

My advise: don’t use too many layers of pasta! Our parents tend to so that, and I’ve seen some lasagnas with 6 layers! They always end up with a dry or chewy result. 2 layers is perfect, 3 is still acceptable, but never more than this!

This dish is truly not to miss! Try it and let me know your thoughts!

Lasagna with Spinach and Mushrooms Recipe

Serves 4


To prepare the meat sauce:

  • 600 g lean ground beef
  • 800 g chopped tomatoes
  • 1 large onion, chopped
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ¼ cup white wine

To prepare the mushrooms:

  • 4 medium Portobello mushrooms
  • 6 medium white mushrooms
  • 1 tbsp chopped fresh basil
  • ¼ cup white wine
  • 1/3 cup frozen spinach (5 small balls)

To assemble the lasagna:

  • 300 ml cooking cream
  • 6 lasagna sheets (no pre-cooking needed)
  • ½ cup shredded parmesan cheese
  • 100 g sliced fresh mozzarella
  • Salt and black pepper to taste


  1. To prepare the meat sauce: preheat the olive oil and brown the onion with basil and oregano. Add ground beef and cook until done. Season with salt and pepper, add the wine and cook until it’s all absorbed, and then add the chopped tomatoes and cook on very low heat until sauce thickens (30-45 mins).
  2. To prepare the mushrooms: slice the mushrooms and put them in a small frying pan on medium heat, stirring from time to time. Once they release their water, add the basil and wine and cook for a minute, then add the spinach and cook for 4-5 additional minutes.
  3. In a baking pan, spread 1/3 of the meat sauce and 75 ml cream. Season with salt and black pepper. Cover with 3 lasagna sheets. Top with another 1/3 of meat sauce and 75 ml cream. Season with salt and black pepper and spread the mushrooms mixture on top. Add 75 ml cream and season again. Cover with the remaining lasagna sheets, an additional layer of meat sauce and the remaining cream. Season one last time and top with the mozzarella and parmesan cheeses.
  4. Bake at 180 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted. Put under the grill for a few minutes until golden. Serve hot.

Chinese Hot Sesame Beef Recipe

Chinese sesame beef picture

A colorful dish!

I still remember the first time I had Chinese food. It was at Panda’s house, a restaurant in Jounieh, and I was still a kid. I remember we had some chicken cashew nuts, and some beef with bell peppers, and on that day, I fell in love with the Chinese cuisine.

Few years later, I copied some Chinese recipes from Chef Ramzi’s cookbook – all alike, and I decided to try cooking them at home.

The ingredients were not always available, especially in Zahle, in addition to being very expensive, and I remember getting them gradually, on different visits to the supermarket, to avoid a crazy bill. That’s how I discovered the black mushrooms, the bamboo shoots, the beans sprouts, the canned chestnuts, the baby corns…

Tonight, I had some thawed beef cubes and my sister suggested Chinese food, so we looked for a recipe and agreed on “hot sesame beef” from a cookbook we have, “Best ever Chinese, a collection of over 100 essential recipes”, Love Food edition. Of course, I added my touch to their version.

As my uncle called and said he’s joining, I decided to do an additional crab salad with a mayo-sesame oil dressing.

The dish was excellent. I love when I try new Chinese flavors, something different than the boring soy or oyster sauces. If you don’t like hot food, you might want to consider not using the red chili or the chili flakes. I think it was delicious, and would definitely try it next time using steak strips, like in the original recipe, as my beef turned out a bit hard to chew.

Adding some other vegetables will work. I can name carrots, onions, bamboo shoots or mushrooms.

For next time, I should think of cooking some lemon or orange chicken…

Chinese hot sesame beef recipe

Serves: 3


  • 500 g steak, cut into thin strips
  • 1 tbsp sesame seeds
  • 1/2 cup beef stock
  • 1/4 cup soy sauce
  • 2 tbsp finely minced fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 tsp corn flour
  • 1/2 tsp chili flakes (optional)
  • 3 tbsp sesame oil
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced thinly
  • 1 red chili, seeded and chopped finely
  • Salt to taste


  1. Mix the beef with the sesame seeds in a bowl. Put aside. In another bowl, whisk together the soy sauce, stock, garlic, ginger, chili flakes and corn flour.
  2. Heat 1 tbsp of oil in a wok or large skillet. Stir-fry the steak for 2-3 minutes. Remove and set aside.
  3. Discard any remaining oil in the wok, then wipe with some paper towels to make sure to get rid of all the sesame seeds. Heat the remaining oil. Add the broccoli florets, the bell pepper and the chili. Stir-fry for 3 minutes. Add in the stock mixture, cover and let simmer for 2 minutes.
  4. Add the beef and season with salt. Let simmer until the juice thickens, stirring occasionally. Cook for another 3 minutes.
  5. Serve with white rice, fried rice or noodles.