Steak Khowse

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Khow Suey has Burmese roots — a dish known for its creamy curry and noodle base

I made it my way: steak curry for richness, kari for tang and silkiness, and all the crunchy toppings for texture paradise.

A dish that’s simple to build, but complex in flavour — comfort layered beautifully.
Grab a fork, swirl, slurp, enjoy 🥰🍜

STEAK KHOWSE

📽 @faads_na

RECIPE

Steak Curry
2 onions, chopped
Fry in ghee (Clarified butter)/oil until deep golden.
Add 1 tablespoon all-purpose masala or gg paste— sauté 1 minutes.
Add 1kg steak strips/cubes + spices:• Salt to taste• 3 teaspoon red chilli powder• ¼ teaspoon turmeric • 2 teaspoon coriander powder• 2 teaspoon cumin powder
Add 2 chopped tomatoes + ½ cup tomato purée.
Splash of water & cook until steak is tender.
Garnish with fresh coriander.
Kari
Brown 1 small onion in ghee (Clarified butter) with 1 teaspoon cumin + curry leaves.
Mix together:4 cups inkomazi • ½ cup fresh creamSalt • ¾ teaspoon red chilli • ½ teaspoon coriander powder ½ teaspoon cumin powder • ¾ teaspoon turmeric ½ teaspoon crushed garlic • 2½ tablespoon chana flour1 tablespoon coconut (optional)
Pour into pot, bring to a gentle boil & simmer a few minutes.
Assembly1 packet boiled spaghettiTop with kari + steak curryAdd crispy fried pur strips, spring onions/fresh coriander, fried shred potatoes, crushed chillies, nuts & a squeeze of lemon 🍋

POSTED ON

08 Dec 2025

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