Bavette steak
Measured by kg weight; no piece conversion required.
Instead of Bavette steak
Beef tenderloin steakUse the same weight, sliced a little thicker. Cook 1–2 minutes less per side; more tender but less beefy, so brown well for flavour.
BeefUse the same weight, cut into thin strips across the grain and marinate 20 minutes. Fry fast over high heat; can be tougher than bavette.
Venison rump steakUse the same weight, sliced thinly. Cook 1 minute less; leaner and gamier, so reduce strong spices slightly.
Vegetarian swaps
PaneerUse the same weight, cut into thick slices or cubes. Add in the last 5 minutes; firm and rich but does not take on beef flavour.
Button mushroomUse the same weight, halved. Brown well for 8–10 minutes; meaty texture, but the dish tastes earthy rather than beefy.
PotatoUse the same weight, cubed and parboiled 8 minutes. Add with the masala and cook 10–12 minutes; hearty but starchier.
