Beef Steam Roast Recipe | Oil Free Beef Steam Roast

Prepare beef piece of 150-200 g, wash it, and leave it for 1 hour with 1 teaspoon vinegar and 1 teaspoon salt.

After 1 hour, wash the beef and strain it.

Use 1 cup of yogurt that has been drained for 1 hour to remove excess water.

In a bowl, combine the yogurt with the following spices: 1 tablespoon coriander powder, 1 teaspoon chili flakes, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon barbecue masala, 1 teaspoon chat masala, 1 teaspoon Kashmir chili powder, 1 1/2 teaspoons salt, pinch of nutmeg powder, and pinch of carom seeds.

Add 1 teaspoon chili sauce, 1 tablespoon lemon juice, 1 tablespoon ketchup, 2 tablespoons ginger garlic paste, and 1 teaspoon soy sauce to the yogurt mixture.

Mix all ingredients thoroughly by hand for about 2 minutes until well combined.

Marinate the beef in the yogurt and spice mixture, ensuring it is well coated, and refrigerate for at least 2 hours or preferably overnight.

Prepare the pressure cooker by adding 4-5 cups of water, ensuring the water level is below the strainer.

Place a stand in the pressure cooker and cover it with a layer of butter paper, making holes for steam to escape.

Add spices (5-6 black peppercorns, 1 star anise, 3 green cardamom pods, 2 cloves, and 1/2 bay leaf) to the water in the pressure cooker for flavor.

Place the marinated beef on top of the butter paper in the pressure cooker, covering it with another layer of butter paper to prevent water from dripping into the meat.

Seal the pressure cooker and cook on high heat until it whistles, then reduce to low heat and cook for 1 hour and 20 minutes.

Equipment Needed

Spice Level: