Menu Ideas

Search Menu Ideas

Search menu ideas by typing in a product name, number or division.


Browse Menu Ideas

Back to Search Results

Print Email               

Beef Vindaloo with Coconut Rice

Steak-EZE® Sliced Steak is sautéed with chopped fresh ginger, garlic, onion, paprika, cumin, turmeric, cinnamon and tomato paste. Simmered with strained tomatoes until thickened and served over rice that has been cooked with coconut milk.

Featured Product(s): 1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak


1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak 4
vegetable oil 2 tbsp
onion, chopped 1
cloves garlic, minced 2
fresh ginger, minced 1 tbsp
paprika 1 tbsp
cumin 2 tsp
salt 1/2 tsp
turmeric and cinnamon 1/2 tsp each
cayenne pepper 1/4 tsp
ground cloves pinch
strained tomatoes 22 oz
basmati rice, rinsed 1 cup
coconut milk 14 oz
cups water 1 1/4
salt 1/4 tsp
chopped fresh cilantro 2 tbsp


  1. Flat Grill: Heat oil in large saucepan set over medium-high heat; cook onion, garlic and ginger until softened. Place frozen steak on skillet. Cook for 1 minute and flip. Cook for 1 minute and flip again. Using a spatula, separate steak into pieces. Cook for 30 seconds or until thoroughly browned.
  2. Add paprika, cumin, salt, turmeric, cinnamon, cayenne and cloves; cook for 2 to 3 minutes or until cooked through. Add tomatoes; reduce heat to low and simmer for 15 to 20 minutes or until thickened and fragrant.
  3. Coconut Basmati Rice: In saucepan set over medium heat, combine rice, coconut milk, water and salt; bring to boil. Reduce heat; cover and simmer for 12 to 15 minutes or until tender. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
  4. Serve Beef Vindaloo over Coconut Basmati Rice. Sprinkle with cilantro.