Hi Phil, that could work, but it's really going to depend on the beef you're using. If it were wagyu from Japan I'd say it would definitely work, but a stripling from a grass fed cow would likely end up being tough. Why don't you give it a shot and see how you like it?

Hi again Marc,

Many thanks for the reply it was much appreciated.

Do you think what Americans call striploin (we Brits call it sirloin) would be OK, or would you suggest something else?

Best regards,

Phil

Hi Phil, due to the application of high heat, I think more muscular cuts like rump and chuck would get tough. You could add some kiwi or ginger to the marinade as they both have enzymes that tenderize, but you'd need to marinate the beef longer. I'm so glad to hear you've been enjoying my butter chicken. It's one of my favorites as well. That egg pulao looks delcious. I might have to do a take on that someday😉

Having now ordered by bottle of Youki Doubanjiang I just need some advice n the steak to use.

Do you think rump (what Americans call sirloin) or chuck would be OK or do I need something more tender?

Whilst posting, I would draw readers attention to your recipe for Butter Chicken which is at least on a par with any I've eaten in top rated Indian restaurants and leaves for dead the offerings from curry houses.

https://norecipes.com/butter-chicken-recipe/

I've now cooked it many times and it is truly wonderful.

My favourite accompaniment is the egg pulao (recipe/instructions shown below)

https://www.youtube.com/watch?v=SvgGqHVtW2s

Please feel free though to delete the link if I shouldn't have posted it here.