Shredded Steak Filling

Servings : Makes 5-6 cups for filling

This is a delicious steak filling that goes really nicely as a filling for buns, burgers, sandwiches or wraps.


  • 1 kg rump steak, cut into cubes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 1/2 tsp salt
  • 1 tsp red chilli powder
  • 1-2 green chillies, chopped
  • 2 tsp vinegar
  • 2 tbsp tomato paste
  • 2 tbsp yoghurt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp oil


  • 3 large onions, cut in half and then sliced thin
  • 3 bell peppers/capsicum, sliced thinly (preferably assorted colors)
  • 2 tbsp oil
  • 2 tsp soy sauce
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 chopped red chilli (optional)
  • 1/2 tsp black pepper, freshly cracked (optional))


First, marinate the steak cubes in the fridge for at least 4 hours or up to overnight with all the other marinade ingredients.

Put the marinated steak in a pressure cooker and add 2 cups of water.

Pressure cook for about 25-30 minutes. Check that the steak is tender, and if there is any excess water, dry it off but keep the end result moist. Set aside to get cool enough to handle, then shred the steak.

Heat the oil in a pan, then add the sliced onions and saute until softened, then add the sliced capsicum and cook for a few minutes until they too soften. Add the chopped red chilli, ginger and garlic pastes, stir them in until aromatic. Then add the soy sauce. Give everything a stir and finally add in the shredded steak. Give it all a good mix and season with the freshly cracked black pepper. Taste and adjust seasoning or spice if needed. You can smoke the mixture if you like, it will enhance the flavour and give it a BBQ aroma. It is also just fine as it is.

You can use this as a filling for buns, burgers, wraps and so on.


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