Beef chilli fry
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 800g chuck steak, sliced into very thin strips (see notes below)
- 3 tbsp vegetable oil
- 2 mild green chillies, slit lengthwise
- 2 onions, thinly sliced
- 1 tsp ground turmeric
- 1 tbsp jaggery or soft dark brown sugar, (see notes below)
- roughly chopped to make 3 tbsp coriander leaves
- ½ lime, juiced
MARINADE
- 1 tsp black peppercorns
- 8 cloves
- 6cm piece cinnamon stick
- finely chopped to make 1 tbsp ginger
- finely chopped to make 2 tbsp garlic
- 4 tbsp malt vinegar
- 1 tsp mild chilli powder
Method
- STEP 1
For the marinade, use a pestle and mortar or spice grinder to grind the black pepper, cloves and cinnamon to a fine powder. Put into a large mixing bowl along with the ginger, garlic, malt vinegar and chilli powder. Add the beef, mix really well and marinate for 2-3 hours or overnight.
- STEP 2
Put the beef and any marinade liquid into a large pan and cook without any oil for 35-40 minutes, stirring often as the meat seals and the moisture evaporates. Turn the heat off while you char the onions.
- STEP 3
Heat the oil in a large wok or frying pan over a medium heat. Fry the green chillies for a few seconds. Add the onions and cook for 14-15 minutes or until charred and soft. Add the turmeric and mix well. Add the beef and sugar, and season. Cook for 5 minutes until the beef is piping hot. Stir through the coriander and lime juice before serving.
