Recipe for Beef Chilly Fry
Beef tenderloin: 700gms
Ginger- garlic paste: 1 tsp
Green chillies: 3 nos slit ( reduce if you prefer less heat)
Freshly ground black pepper powder: 1/2 tsp
Dark Soy sauce: 2 tsps
Tenderiser: 1tsp or papaya paste: 2 tsps (optional)
Yoghurt: 2 tbsps
1. Slice beef really thin against the grain, and then cut into thin long strips, remove all visible fat.
2. Mix marinade ingredients in a bowl, marinade beef strips in above marinade for 1 hr.
3. Place marinaded meat in a cooker without any water and cook for 1 whistle on medium -high flame, then turn down the flame and cook for further 10 mins on low.Turn off heat. Once pressure drops open the cooker and allow almost all liquid to dry by placing open cooker back on heat.
4. Prepare all the slicings while the meat is cooking.
5. In a wok or a big vessel take oil. When the oil is hot fry the slit green chillies till it turns white.
6. Add rest of slicings ( onions, capsicums, garlic) and stir fry on a high flame till almost soft but still slightly crunchy.
7. Add the cooked beef and stir fry for another 2 minutes. Sprinkle over pepper powder, add the soy sauce and lemon juice. Toss well. Taste for seasonings and adjust salt if required. Serve hot with a bowl of plain white rice or tossed noodles.
1. Most beef back home in India tends to be tough hence needs to be pressure cooked to tenderise prior to stir frying. The yoghurt and or tenderiser/ raw papaya(optional) paste when used creates very tender meat.
In the UK, the cut of meat specially available for stir frying is very tender and cooks very quickly, hence I simply place the marinaded beef without any juices to a hot wok with a little oil and cook on a high heat for a couple of minutes till done. I seperately stir fry the vegetable in the wok and then toss them both together and add the seasonings. However if using any other cut of beef I prefer to use the pressure cooker to precook the meat prior to stir frying.