New York Strip

West African Obe Ata Beef Stew and Basmati Rice

west african obe ata beef stew and basmati rice recipe

New York Strip

West African Obe Ata Beef Stew and Basmati Rice

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4

This Obe Ata beef stew recipe combines Basmati rice, a savory homemade curry, and Natural Angus New York strip steak (marinated in soy and oyster sauce).


2 New York Strip Steaks

½ cup soy sauce

1 Tbsp oyster sauce

1 Tbsp canola oil

1 Tbsp palm oil

2 red bell peppers, seeded and diced

1 large onion, diced

3 Roma tomatoes, diced

1 habanero chili, halved, seeds removed

2 cups beef broth

2 medium Yukon gold potatoes, diced

Cooked Basmati rice to serve over

Sliced chives for serving


  1. In a large Dutch oven, cook the bell peppers and onion until the onion is translucent and the peppers begin to soften. Add the tomatoes and habanero and cook for approximately 8 minutes, until everything is softened. Remove from heat, transfer to a blender and add broth until the desired consistency is reached (note that it will thicken as you cook it over the stove in step 2).
  2. Return the pureed vegetables to the Dutch oven, along with the diced potatoes (and if you choose a different cut of beef, you can add it at this step). Bring to a simmer and cook over medium-low heat for approximately 50 minutes, or until desired thickness has been reached and the potatoes are fork-tender. 
  3. Season with salt and pepper to taste and serve over rice.
  4. Marinade the steaks in soy and oyster sauce for approximately 20 minutes. 
  5. Remove from marinade, season with salt to taste, and sear on each side until the desired internal temperature is reached. Set aside to rest for approximately 10 minutes prior to slicing.