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ONE-PAN BEEF recipe 👇

Ingredients
500 g beef, cut into small pieces
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
5–6 garlic cloves, chopped/crushed
1 tsp chilli flakes
½–1 tsp chilli powder
Salt to taste
3–4 tbsp oil
Hot water, as needed
Method
Heat oil in a heavy-bottomed pan. Add the small pieces of beef and cook on medium-high heat.
Once the beef starts releasing its natural juices, add the finely chopped tomatoes. Cover and cook for 5–7 minutes.
Add garlic, onion, chilli flakes, chilli powder and salt. Cook uncovered on medium heat until the tomatoes and onions become completely soft and the masala cooks into the meat.
Add hot water little by little, just enough to create some steam. Cover and cook on low heat for 20–30 minutes, or until the beef is tender. Check occasionally and add a splash more hot water if needed.
Once tender, uncover and cook on medium-high until the extra moisture evaporates and the oil separates.
Want it more fried? Cook it a little longer uncovered until almost all the gravy dries out.
Want a little gravy? Leave some of that masala and moisture in the pan.
👩🏻‍🍳 Why this works without a pressure cooker:
I used small, evenly sized pieces of beef and let them cook slowly in their own juices first. The tomatoes also release moisture, and keeping the pan covered traps steam. Adding hot water gradually maintains that moist cooking environment without diluting the flavour.
Chef tip: Don't rush the browning or keep adding lots of water. Give the masala time to cook into the beef, then add water little by little. That's what keeps the meat tender, flavourful and rich instead of watery.
I kept the spices simple, but you can add your favourite spices too — sometimes less masala actually lets the beef flavour shine. 🤌🏻

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