Nepalese · beginner
Chitwan Style Pan-Seared Beef Taas
An iconic Nepalese pan-seared marinated beef dish seasoned with mustard oil, warm spices, and tongue-tingling timur pepper.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large bowl, combine the garlic paste, ginger paste, ground timur pepper, ground cumin, turmeric powder, lemon juice, and 1 tablespoon of mustard oil.
- 02
Toss the cubed beef sirloin into the marinade until evenly coated, then cover and rest at room temperature for 15 minutes.
- 03
Heat the remaining 2 tablespoons of mustard oil in a heavy skillet over medium-high heat until it begins to shimmer lightly.
- 04
Add the marinated beef cubes in a single layer without overcrowding the pan.
- 05
Sear the beef for 6 to 8 minutes, turning occasionally, until a dark golden crust forms on all sides and the interior reaches 63 degrees Celsius.
- 06
Remove the pan from heat and let the beef rest for 3 minutes before serving with puffed rice or fresh sliced cucumbers.
A LITTLE KITCHEN KNOW-HOW
Dry Pan-Searing
Searing spice-marinated meat at high heat with minimal oil to create a caramelized exterior while locking in juices.
Notes from the kitchen
- Mustard oil provides the authentic sharp kick; smoke it briefly beforehand if you prefer a milder flavor.
- Do not overcrowd the skillet during searing to ensure crisp caramelized edges rather than steaming.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
