10th Iftari Ramadan Day 10
10th Iftari Ramadan Day 10 is a medium Indian Fusion recipe that serves 4. 620 calories per serving. Recipe by Remedies with Khanum on YouTube.
Prep: 2 hrs 10 min | Cook: 30 min | Total: 2 hrs 55 min
Cost: $22.21 total, $5.55 per serving
Ingredients
- 500 g Beef Steak (cut into 1‑inch thick pieces)
- 200 g Strawberries (washed and sliced)
- 3 Lemon (2 for juice, 1 sliced for garnish)
- 10 Fresh Mint Leaves (roughly chopped)
- 500 ml Sparkling Water (any brand, chilled)
- 2 tbsp Soy Sauce
- 1 tbsp Chili Sauce
- 1 tsp Mustard
- 1 tbsp Oyster Sauce
- 1 tbsp Ketchup
- 1 tsp White Vinegar
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 tsp Crushed Red Chili Flakes
- 1 tsp Salt
- 2 tbsp Olive Oil (for pan‑frying steak)
- 4 tbsp Butter (divided: 2 tbsp for veg, 2 tbsp for final finish)
- 2 cloves Garlic (minced)
- 2 Potato (medium, cut into thin chips)
- 1 Carrot (sliced thinly)
- 1 Bell Pepper (any colour, sliced)
- 2 stalks Green Onion (sliced)
- 2 Green Chili (sliced)
- 100 g Mushrooms (sliced)
- 50 g Olives (sliced)
- 1 l Milk (full‑fat for richer sauce)
- 4 tbsp All-Purpose Flour (for thickening sauce)
- 100 ml Heavy Cream (add at end for creaminess)
Instructions
Prepare Strawberry Lemon Mint Drink
Slice the strawberries and lemons. Roughly chop the mint leaves and gently mash them in a bowl. Combine the sliced fruit, mashed mint, the juice of two lemons, and water (half the volume of the fruit) in a pitcher. Refrigerate for at least 10 minutes.
Time: PT10M
Marinate the Steak
Place the steak pieces in a small bowl. Add soy sauce, chili sauce, mustard, oyster sauce, ketchup, vinegar, black pepper, crushed red chili, and salt. Mix thoroughly, then cover and refrigerate for 1½ hours.
Time: PT1H30M
Prep All Vegetables
While the steak marinates, slice potatoes into thin chips, carrot into thin rounds, bell pepper into strips, green onions, green chilies, mushrooms, and olives. Keep each type separate.
Time: PT10M
Fry Potato Chips
Heat 2 tbsp oil in the frying pan over medium‑high heat. Add the potato chips in a single layer and fry until golden and crisp, about 4‑5 minutes. Remove with a slotted spoon and set aside on paper towels.
Time: PT5M
Temperature: 190°C
Sauté Garlic in Butter
Add 1 tbsp butter to the same pan, melt, then add minced garlic. Sauté for 1‑2 minutes until fragrant, being careful not to burn.
Time: PT2M
Temperature: Medium
Cook the Vegetables
Add the carrot slices first; stir‑fry for 2 minutes. Then add bell pepper strips and continue for another 2 minutes. Follow with green onions, sliced lemon, and green chilies. Pour in the remaining soy sauce, mustard, ketchup, vinegar, and oyster sauce. Toss everything together, cover the pan, and let steam for 3 minutes. Turn off the heat.
Time: PT7M
Temperature: Medium
Finish Vegetables with Mushrooms and Olives
Add the remaining 1 tbsp butter, sliced mushrooms, and olives to the pan. Stir‑fry for 2 minutes until mushrooms are just tender.
Time: PT2M
Temperature: Medium
Set Aside the Vegetable Mix
Transfer the cooked vegetables to a serving bowl and keep warm.
Time: PT1M
Cook the Marinated Steak
Wipe the pan clean, add 2 tbsp olive oil and heat over high heat. Place the steak pieces in the pan, sear each side for 3‑4 minutes (depending on thickness) until a brown crust forms and the interior reaches desired doneness.
Time: PT10M
Temperature: High
Prepare the Creamy Sauce
In a saucepan, combine 1 l milk, 4 tbsp flour, black pepper, crushed red chili, salt, 1 tbsp ketchup, and 1 tsp mustard. Whisk over medium heat until the mixture thickens (about 5 minutes). Turn off the heat and stir in 100 ml heavy cream. If the sauce is too thin, dissolve an extra teaspoon of flour in a little cold water, add to the sauce and heat briefly.
Time: PT10M
Temperature: Medium
Combine Steak and Sauce (Optional)
If you prefer the steak coated, pour half of the creamy sauce over the cooked steak and let it sit for 1 minute. Serve the remaining sauce on the side.
Time: PT2M
Assemble and Serve the Drink
Just before serving, pour the chilled sparkling water into the pitcher with the fruit‑mint mixture. Stir gently and pour into glasses. Serve alongside the steak, vegetables, and creamy sauce.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains gluten, Contains dairy, High protein
Allergens: Soy, Shellfish (oyster sauce), Dairy, Gluten
Ingredient Substitutions
- Instead of Beef Steak: Chicken breast, Lamb chops
- Instead of Strawberries: Raspberries, Mixed berries
- Instead of Lemon: Lime
- Instead of Fresh Mint Leaves: Basil leaves
- Instead of Sparkling Water: Club soda, Soda water
- Instead of Soy Sauce: Tamari
- Instead of Chili Sauce: Sriracha, Red pepper paste
- Instead of Mustard: Dijon mustard
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Ketchup: Tomato puree
- Instead of White Vinegar: Apple cider vinegar
- Instead of Crushed Red Chili Flakes: Paprika
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Butter: Ghee
- Instead of Garlic: Garlic paste
- Instead of Potato: Sweet potato
- Instead of Carrot: Zucchini
- Instead of Bell Pepper: Capsicum
- Instead of Green Onion: Chives
- Instead of Green Chili: Jalapeño
- Instead of Mushrooms: Button mushrooms
- Instead of Olives: Capers
- Instead of Milk: Almond milk (for lighter sauce)
- Instead of All-Purpose Flour: Cornstarch (use half amount)
- Instead of Heavy Cream: Half‑and‑half
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Frying Pan
- Saucepan
- Wooden Spoon or Spatula
- Tongs
- Measuring Spoons
- Glass Pitcher (optional)
Critical Steps — Do Not Skip
- Marinating the steak for at least 1 hour for flavor penetration.
- Cooking vegetables in the correct order (carrot first, then bell pepper, etc.) to maintain texture.
- Whisking the sauce continuously to avoid lumps and adding cream off the heat.
- Searing the steak without moving it for the first minute to develop a proper crust.
Chef Tips from the Video
- Pat the steak dry before marinating; excess moisture hinders browning.
- Use a cast‑iron skillet for the best sear on the steak.
- Finish the dish with a sprinkle of fresh chopped mint for extra aroma.
Troubleshooting
Steak turns out tough.
Ensure the steak is not overcooked; cook to medium‑rare (internal temp 57°C) and let it rest. Also, choose a tender cut like sirloin.
Vegetables become soggy.
Do not over‑steam; keep the pan covered only for 2‑3 minutes and remove the lid promptly.
Sauce is too thin.
Create a slurry of 1 tsp flour with cold water and whisk it into the simmering sauce, or let the sauce reduce a few more minutes.
Drink loses fizz.
Add the sparkling water just before serving and keep the pitcher sealed until poured.
Storage
Refrigerator: Steak and sauce can be stored in airtight containers for up to 3 days.
Freezer: Cooked steak freezes well for up to 2 months; reheat gently.
Room temperature: The strawberry‑lemon mint drink is best served chilled; keep refrigerated if not consumed within 2 hours.
Make-Ahead Tips
- Marinate the steak a day ahead for deeper flavor.
- Pre‑slice all vegetables and store them in sealed bags in the fridge.
- Prepare the creamy sauce up to the point before adding cream; reheat and finish with cream when ready to serve.
- The drink can be made 2‑3 hours ahead; add sparkling water just before serving.
Frequently Asked Questions
What is the cultural significance and history of steak dishes in Ramadan Iftar meals in South Asian cuisine?
While traditional Iftar meals focus on lentils, dates, and fried snacks, modern urban families often include grilled or pan‑seared steak as a celebratory protein, symbolizing hospitality and abundance during Ramadan evenings.
What are the traditional regional variations of steak served during Iftar in Indian cuisine?
In North India, steak is often marinated with yogurt and garam masala, whereas in coastal regions it may be flavored with mustard seeds, curry leaves, and coconut. The recipe here blends South Asian sauces with Asian condiments for a fusion twist.
How is steak traditionally served alongside other dishes in a Ramadan feast in Pakistan?
Steak is typically presented on a large platter with flatbreads, fresh salads, and a side of tangy chutney. It is eaten after breaking the fast with dates and soup, complementing the richer flavors of the main course.
What occasions or celebrations is steak especially associated with in South Asian Muslim culture?
Steak is popular during Eid al‑Fitr, wedding feasts, and special Iftar gatherings where families want to offer a more luxurious menu beyond the usual home‑cooked fare.
What makes the strawberry lemon mint drink special in the context of Ramadan beverages?
The drink combines the refreshing acidity of lemon, the natural sweetness of strawberries, and the cooling aroma of mint, providing hydration and a burst of energy after a day of fasting, which is especially valued during Ramadan evenings.
What are the authentic traditional ingredients for a steak‑style Iftar dish versus acceptable substitutes?
Traditional ingredients include beef, soy‑based sauces, mustard, and oyster sauce. Substitutes can be chicken or lamb for the protein, tamari for soy sauce, and hoisin sauce in place of oyster sauce while keeping the flavor profile similar.
What are the most common mistakes to avoid when making this steak with vegetable stir‑fry recipe?
Common errors include over‑marinating the steak (which can make it mushy), overcrowding the pan which prevents proper searing, and adding the cream to a boiling sauce which causes curdling. Follow the timing and temperature cues in each step.
Why does this recipe use both soy sauce and oyster sauce instead of a single sauce for the vegetable mix?
Soy sauce provides salty umami, while oyster sauce adds a subtle sweetness and depth of flavor typical of Chinese‑style stir‑fries. Together they create a balanced, layered taste that complements the steak.
Can I make the creamy sauce ahead of time and how should I store it?
Yes, prepare the sauce up to the point before adding cream, let it cool, then refrigerate in an airtight container for up to 2 days. Reheat gently and stir in the cream just before serving.
What texture and appearance should I look for when the creamy sauce is ready?
The sauce should be smooth, glossy, and coat the back of a spoon without dripping off. It should have a velvety consistency, not grainy, and a pale orange‑cream color from the ketchup and mustard.
What does the YouTube channel Remedies with Khanum specialize in?
The YouTube channel Remedies with Khanum focuses on easy‑to‑make home‑cooked meals, health‑oriented food tips, and occasional beauty‑related product reviews, blending culinary guidance with lifestyle advice for a South Asian audience.
How does the YouTube channel Remedies with Khanum's approach to Indian‑style cooking differ from other cooking channels?
Remedies with Khanum emphasizes quick, budget‑friendly recipes that incorporate both traditional Indian flavors and modern twists, often adding health‑focused notes and personal storytelling, whereas many other channels may focus solely on gourmet or strictly authentic regional dishes.
Last updated: August 30, 2026
