Margarita's International Recipes


(un)ostfriesische Roastbeefstreifen

Not-really-Frisian Roast Beef Strips

I made this recipe believing, of course, that it was Frisian. But as I typed it up, I decided to look at the original German text for it, only to find out that Frisians don't eat beef very often, but the author of the recipe had gotten some on sale and had come up with this recipe.

No matter, I liked the combination of the Asian and European flavors and the resulting dish was very good, the sauce in particular (even though I forgot to add cream towards the end). My husband, in particular, was impressed.

I used tri-tip for the strips, but it was a bit too tough. I'd recommend using something like sirloin or sirloin tips, or even top-round. I served this with mashed potatoes.

This dish takes about 2h 40m to make (2 hours for marination). You will need a large saucepan. It will serve 2 to 3 as an entree.

Not-really-Frisian Roast Beef Strips

  • 1 lb. beef, cut into strips
  • 2 Tbsp. soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/3 cup almonds slivers
  • 1 cup water
  • 1/3 cup raisins
  • 2 Tbsp. cream (optional)
  • 1/2 tsp. sugar (optional)
  • salt & pepper to taste


Put the beef strips in a bowl. Add the soy sauce and vinegar, mix well making sure the strips are well coated, and marinate in the refrigerator for 2 hours.

Heat oil and butter in a medium to large lidded frying pan over medium heat. When melted add the beef and brown for about 3 minutes. Add the almonds and cook until they start to brown, about 5 more minutes. Add the water and raisins, bring to a boil, and then turn the heat to low, cover and simmer for 30 minutes.

Add the cream if using. Taste and season with sugar, salt and pepper.

Adapted from M.Becker's recipe at

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