Sri Lankan Biestek (Beef Steak with Onions) is a hearty, tangy, and peppery dish. It perfectly captures the comforting depth of Sri Lankan home cooking. Thin slices of beef are marinated in garlic and white vinegar. Turmeric, cumin, and plenty of black pepper are also added. Then they are cooked with fragrant curry leaves, cinnamon, and onions until tender. The result is a dish bursting with bold flavors. It is layered with sweet caramelized onions. It also features the mild heat of banana peppers and the earthy warmth of spices.
This Sri Lankan version of biestek has a unique quality. It offers a deep, spicy aroma. This is balanced by a gentle tang from vinegar and a hint of sweetness from sugar. The beef is first simmered in its own juices until tender. Then it is lightly fried with peppers, onions, and mustard. This coats each slice with a glossy, flavorful sauce. The final touch of onion rings adds texture and a subtle sweetness that perfectly complements the rich meat.
Sri Lankan biestek is typically served with steamed white rice, yellow rice, or soft bread rolls. The dish feels both rustic and celebratory. It’s ideal for family meals or special occasions, offering that signature island warmth and spice in every bite.
🥩 Ingredients for Sri Lankan biestek (steak with onions)
For the Beef
- 500g sliced beef (flank steak or any tender cut)
To Marinate
- 1 tbsp garlic (3 cloves, minced)
- ¼ cup white vinegar (do not use apple cider vinegar)
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 3 tbsp black pepper powder
- 1 tbsp sugar
- Salt to taste
To Cook the Bistek
- 4 tbsp oil
- 1 large onion, chopped
- 2 cloves garlic, finely sliced
- 1 sprig curry leaves (or substitute with 1 bay leaf)
- 2″ piece pandan leaf (optional)
- 2″ piece cinnamon
For Final Assembly
- 4 banana peppers (or substitute with green bell peppers)
- 2 green chilies, split or cut lengthwise
- 2 large onions, cut into rings
- 1 tbsp minced ginger (1½-inch piece)
- 1 tsp mustard seeds
👩🏽🍳 Instructions for Making Sri Lankan biestek (steak with onions)
Prep Work
- Gather and measure all ingredients.
- Chop 1 onion finely for cooking; slice the remaining onions into rings for the final stage.
Prepare the Beef
- Pat dry the beef slices with paper towels to remove moisture.
- Slice thinly against the grain.
- Lightly pound the slices with the back of a cleaver or meat mallet to tenderize.
Marinate the Beef
- In a bowl, combine beef slices, minced garlic, turmeric, pepper, cumin, sugar, and salt.
- Add white vinegar and mix well to coat evenly.
- Marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
Cook the Biestek
- Heat a medium pan over medium heat. Add the marinated beef along with pandan leaf, curry leaves, cinnamon, and sliced garlic.
- Cook for 10–12 minutes, stirring occasionally, until the beef releases its juices.
- Continue cooking until the liquid reduces and thickens by half.
- Remove the beef and the thickened sauce into separate bowls.
Final Assembly
- In the same or a larger pan, heat oil over medium heat.
- Add banana peppers, green chilies, and minced ginger. Sauté until the peppers soften.
- Add mustard seeds and cook for another minute.
- Return the cooked beef slices to the pan and stir-fry for 3–5 minutes.
- Pour in the reserved beef sauce and simmer on low heat until the beef is coated and flavorful.
- Add onion rings, toss well, and cook for another minute.
- Taste and adjust salt if needed.
Serve warm with steamed white rice, yellow rice, or bread rolls.
🍽️ Serving Suggestions
Pair this biestek with:
- White rice or coconut milk rice
- Creamy mashed potatoes
- Toasted bread or paratha
- A fresh cucumber and tomato salad
Notes and Tips:
- For the most tender biestek, slice the beef thinly against the grain and pound it lightly before marinating.
- Marinate for at least 30 minutes—longer if possible—for deeper flavor.
- Use white vinegar only; apple cider vinegar changes the flavor profile.
- If you can’t find banana peppers, green bell peppers work perfectly.
- Pandan leaves add aroma but are optional; curry leaves are essential for authentic flavor.
- Serve hot with steamed rice, mashed potatoes, or toasted bread to soak up the sauce.
Video
Frequently Asked Questions (FAQs):
1. Can I use another cut of beef for Sri Lankan biestek?
Yes. Flank, sirloin, or round steak work best. Just slice thinly and tenderize before marinating.
2. How long can I marinate the beef?
Up to 2 hours in the refrigerator gives the best flavor, but even 30 minutes works in a pinch.
3. Can I make this dish ahead of time?
Yes. You can cook the beef and refrigerate it for up to 2 days. Reheat gently before serving.
4. What can I serve with biestek?
It pairs beautifully with white rice, yellow rice, or soft paratha. A fresh cucumber salad makes a great side.
5. Is Sri Lankan biestek spicy?
It has a mild to moderate heat from green chilies and black pepper, but you can adjust it to taste.
Sri Lankan bistek (steak with onions)
Sri Lankan Bistek (Beef Steak with Onions) is a hearty, tangy, and peppery dish that perfectly captures the comforting depth of Sri Lankan home cooking. Thin slices of beef are marinated in a flavorful mix of garlic, white vinegar, turmeric, cumin, and plenty of black pepper—then cooked with fragrant curry leaves, cinnamon, and onions until tender. The result is a dish bursting with bold flavors, layered with sweet, caramelized onions, the mild heat of banana peppers, and the earthy warmth of spices.
Ingredients
For the Beef
- 500g sliced beef (flank steak or any tender cut)
To Marinate
- 1 tbsp garlic (3 cloves, minced)
- ¼ cup white vinegar (do not use apple cider vinegar)
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 3 tbsp black pepper powder
- 1 tbsp sugar
- Salt to taste
To Cook the Bistek
- 4 tbsp oil
- 1 large onion, chopped
- 2 cloves garlic, finely sliced
- 1 sprig curry leaves (or substitute with 1 bay leaf)
- 2″ piece [pandan leaf] (optional)
- 2″ piece cinnamon
For Final Assembly
- 4 banana peppers (or substitute with green bell peppers)
- 2 green chilies, split or cut lengthwise
- 2 large onions, cut into rings
- 1 tbsp minced ginger (1½-inch piece)
- 1 tsp mustard seeds
Instructions
Prep Work
- Gather and measure all ingredients.
- Chop 1 onion finely for cooking; slice the remaining onions into rings for the final stage.
Prepare the Beef
- Pat dries the beef slices with paper towels to remove moisture.
- Slice thinly against the grain.
- Lightly pound the slices with the back of a cleaver or meat mallet to tenderize.
Marinate the Beef
- In a bowl, combine beef slices, minced garlic, turmeric, pepper, cumin, sugar, and salt.
- Add white vinegar and mix well to coat evenly.
- Marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
Cook the Biestek
- Heat a medium pan over medium heat. Add the marinated beef along with pandan leaf, curry leaves, cinnamon, and sliced garlic.
- Cook for 10–12 minutes, stirring occasionally, until the beef releases its juices.
- Continue cooking until the liquid reduces and thickens by half.
- Remove the beef and the thickened sauce into separate bowls.
Final Assembly
- In the same or a larger pan, heat oil over medium heat.
- Add banana peppers, green chilies, and minced ginger. Sauté until the peppers soften.
- Add mustard seeds and cook for another minute.
- Return the cooked beef slices to the pan and stir-fry for 3–5 minutes.
- Pour in the reserved beef sauce and simmer on low heat until the beef is coated and flavorful.
- Add onion rings, toss well, and cook for another minute.
- Taste and adjust salt if needed.
Serve warm with steamed white rice, yellow rice, or bread rolls.
Notes
- Slice beef against the grain for a tender texture.
- Marinating longer enhances flavor — overnight marination gives the best results.
- If you can’t find pandan leaf, skip it; the dish will still be delicious.
- For a richer taste, use freshly ground black pepper.
- Adjust chilies to your heat preference — Sri Lankan biestek is typically medium-spicy.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 85mgCarbohydrates: 24gFiber: 7gSugar: 8gProtein: 37g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
