Tangra Masala Beef

Preparation info
  • Makes

    3 to 4

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

This intensely spiced dish combines Indian spices with Chinese Stir-frying technique. It starts with a masala, or spice paste, that explodes with hot chiles, warm cumin, fragrant coriander, and zesty ginger. Chef Peter Tseng makes a big batch of red masala to use in various dishes. He adds spoonfuls to stir-fries to infuse them with vivid red color and a spicy background. He boosts the flavor with extra chiles, garlic, and fresh ginger as he stir-fries the ingredients. I’ve