Beef Chhoyla, Newari-Style with Beaten Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g beef sirloin steak, thinly sliced
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp nepali garam masala (timur pepper blend)
- 3 fresh green chillies
- 1 red onion, finely sliced
- 1 lemon
- 150 g beaten rice (chiura)
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 527 kcal
- Protein
- 34.7 g
- Carbohydrate
- 34.6 g
- of which sugars
- 3.6 g
- Fat
- 27.3 g
- of which saturates
- 8.1 g
- Fibre
- 3.1 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Chhoyla is traditionally made with buffalo in Kathmandu's Newari kitchens; beef sirloin is the closest UK supermarket equivalent.
- 2
Heat a dry griddle pan until very hot and sear the beef for 4-5 minutes on each side, until charred outside and cooked to your liking.
- 3
Leave to rest for 3 minutes, then slice thinly and chop into small pieces.
- 4
Heat the mustard oil in a small pan, add the garlic cloves and fresh ginger and fry for 1 minute, then take off the heat and stir in the nepali garam masala.
- 5
Toss the beef with the spiced oil, fresh green chillies, red onion and a squeeze of the lemon.
- 6
Toast the beaten rice in a dry pan for 2-3 minutes until lightly crisp.
- 7
Scatter the chhoyla with the fresh coriander and serve with the toasted beaten rice.
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