Main
Kapana
- Preparation time
- 25 min
- Servings
- 4 servings
Ingredients
- Beef steak — to buy600 g
- Peanut oil — to buy2 c. à s.
- Gros sel — to buy1 c. à c.
- Red chili — to buy2
- Red onion — to buy1
- Chili pepper — to buy1 c. à c.
Preparation
Take the meat out of the fridge 20 minutes before cooking so it comes back to room temperature.
Cut the beef steak into thin, even strips about 1 cm thick, against the grain so they stay tender once cooked.
Generously coat the strips with peanut oil on both sides: it is what sears and flavours the meat on the hot plate.
Heat an iron plate or a large cast-iron griddle over very high heat, until it just starts to smoke.
Sear the meat strips for 2 to 3 minutes per side, without moving them, to get a good crust while keeping the inside juicy.
Sprinkle with a little chilli powder at the end of cooking to spice up the meat.
Serve immediately on a wooden board, with coarse salt, sliced red chilli and raw red onion rings, to be picked up straight with your fingers, just like on the streets of Windhoek.