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beef fry(Sri Lankan)

Beef fry(Sri Lankan).

A beef fry recipe made with pepper, tamarind, cumin powder and good chunks of beef.

You can literally hear the crackling and sizzling of the Beef as it fries while the aroma spreads through your kitchen.

I kid you not, it is one of the best-fried black pepper beef recipes you’ll want to have in your recipe box.

If you were looking for the best beef fry recipe that is also easy and fuss-free then try this dry roast beef fry.

The fried roast beef chunks are so tasty yet simple to make.

5 reasons to make this Sri Lankan-style beef fry.

If you’ve never had a taste of pan-fried sizzling slices of steak fries then you are missing out on a very unique and tasty beef dish.

  • This Sri Lankan-style beef fry uses oil only in the last stage to shallow fry, so use only 1/4th of the usual oil needed.
  • Refrigerate it and the steak pepper fry can be used for up to three weeks. You can actually keep the beef out of the refrigerator for a few days but once you start using it, refrigerate and the Beef keeps well for more than three weeks. if it lasts that long.
  • you will be only using 6 ingredients to make the beef fry.
  • The beef fry recipe is made without onions, ginger or garlic.
  • The steak fry is a one-pot dish you can make with ease.

How to make the simple beef fry.

The beef chunks are marinated in ingredients given below on the recipe.

You add water and then slow cook over medium fire, this allows the beef to cook in the spice and absorb the spices.

The beef is cooked down until there is no water or moisture left. tamarind juice is added.

Then beef steak beef slices are shallow fried until they turn almost black in color.

You can have the black pepper beef fry with a plate of rice and any of your favorite Sri Lankan curries.

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5 ways to use this Pan-fried sizzling steak fry in your meals.

  • you can use this beef as a filling to your hot dogs, buns, Tortillas. build it up with your favorite combos.
  • Chop it up and add them to your vegetable stir-fries.
  • if you have leftover rice, make a bowl of fried rice in just about 10 minutes.
  • Slice the beef into smaller portions and make a few grilled sandwiches.
  • Simply apply butter onto sandwich bread, add a few chunks of this beef, and get a quick lunch on the go sorted.

More beef recipes!

Slow-cooked beef curry(my grandmother’s recipe)
Coconut beef curry(my mother-in-law’s recipe)
Indian korma beef curry
Indonesian beef rendang
Sri Lankan devilled beef

RECIPE DIFFICULTY- LITTLE CARE NEEDED.

How to make
pepper-cumin beef fry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 kg beef sirloin or rump steak(cut into 1 and 1/2 inch cubes, preferably without fat)

1 teaspoon of salt to season(reduce and increase per your need)

3 teaspoons of pepper powder

3 teaspoons of cumin powder (use my cumin powder recipe)

2 and 1/2 cups of water or just enough to cover the beef(add more if necessary)

1/4 cup of tamarind juice(if you are using tamarind pulp then 1 and 1/2 teaspoons should do, if you are using tamarind juice extracted from natural tamarind pulp with seeds, then soak 1 tablespoon of pulp in 1/4 cup water and use the juice)

1/4 cup of vegetable oil( any type of oil should do)

1/2 teaspoon chilli flecks(optional)

Method

Clean and trim the excess fat off the meat and slice the beef(1 kg) into flat strips or cut them into rather large chunks that can be cut further into required size if needed.

Season with salt(1 tsp, reduce or increase as per your need), cumin powder(3 tsp) and pepper powder(3 tsp).

Combine all the spices with the beef and let the beef marinate for 30 minutes. leave it longer(1 to 2 hours if possible)

Place the Beef slices in a pan(preferably nonstick)and pour in water just enough to cover the beef. this would mean 3-4 cups of water.

Place the pan and boil the beef with the ingredients mentioned above.

Cover with a lid if you need to, maintain medium heat and cook for 45 to 1 hour, this should help the Beef cook thoroughly.

Make sure to either leave a spoon or keep a little opening in the pot so that the water doesn’t bubble over if you are covering with a lid.

Cook until the spices and water is reduced and takes on a thicker consistency.

Add the tamarind juice(if you are using tamarind pulp then 1 and 1/2 teaspoons should do, if you are using tamarind juice extracted from natural tamarind pulp with seeds, then soak 1 tablespoon of pulp in 1/4 cup water and use the juice) and continue to cook over low medium heat.

Let the liquid completely be absorbed by the beef chunks.

Once the moisture is completely absorbed, gradually pour in the oil(1/4 cup)and leave it to fry the beef over low-medium fire.

The Beef should fry and change into almost dark brown-black in color and give out a sizzling noise as it fries.

keep in mind, this should be done in a low fire so that the beef has time to fry completely, occasionally mix the beef so they are cooked evenly and don’t stick to the pan.

10-12 minutes before you take the pan off the heat, add the chilli flecks(optional) and mix well.

Serve with a few pieces of lime wedges.

Serve as you like, if you are storing it, leave it to cool and store in a dry container, refrigerate until further use and always use a dry utensil to take out the beef.

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Sri Lankan beef fry with lime wedges.

beef fry(Sri Lankan)

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes

Beef fry(Sri Lankan).

A beef fry recipe made with pepper, tamarind, cumin powder and good chunks of beef.

You can literally hear the crackling and sizzling of the Beef as it fries while the aroma spreads through your kitchen.

Ingredients

  • 1 kg beef sirloin or rump steak(cut into 1 and 1/2 inch cubes, preferably without fat)
  • 1 teaspoon of salt to season(reduce or increase as per your need)
  • 3 teaspoons of pepper powder
  • 3 teaspoons of cumin powder (use my cumin powder recipe)
  • 2 and 1/2 cups of water or just enough to cover the beef(add more if necessary)
  • 1/4 cup of tamarind juice(if you are using tamarind pulp then 1 and 1/2 teaspoons should do, if you are using tamarind juice extracted from natural tamarind pulp with seeds, then soak 1 tablespoon of pulp in 1/4 cup water and use the juice)
  • 1/4 cup of vegetable oil( any type of oil should do)
  • 1/2 teaspoon chilli flecks(optional)

Instructions

Clean and trim the excess fat off the meat and slice the beef(1 kg) into flat strips or cut them into rather large chunks that can be cut further into required size if needed.

Season with salt(1 tsp, reduce, increase as per your need), cumin powder(3 tsp) and pepper powder(3 tsp).

Combine all the spices with the beef and let the beef marinate for 30 minutes. leave it longer(1 to 2 hours if possible)

Place the Beef slices in a pan(preferably nonstick)and pour in water just enough to cover the beef. this would mean 3-4 cups of water.

Place the pan and boil the beef with the ingredients mentioned above.

Cover with a lid if you need to, maintain medium heat and cook for 45 to 1 hour, this should help the Beef cook thoroughly.

Make sure to either leave a spoon or keep a little opening in the pot so that the water doesn’t bubble over if you are covering with a lid.

Cook until the spices and water is reduced and takes on a thicker consistency.

Add the tamarind juice(if you are using tamarind pulp then 1 and 1/2 teaspoons should do, if you are using tamarind juice extracted from natural tamarind pulp with seeds, then soak 1 tablespoon of pulp in 1/4 cup water and use the juice) and continue to cook over low medium heat.

Let the liquid completely be absorbed by the beef chunks.

Once the moisture is completely absorbed, gradually pour in the oil(1/4 cup)and leave it to fry the beef over low-medium fire.

The Beef should fry and change into almost dark brown-black in color and give out a sizzling noise as it fries.

keep in mind, this should be done in a low fire so that the beef has time to fry completely, occasionally mix the beef so they are cooked evenly and don’t stick to the pan.

10-12 minutes before you take the pan off the heat, add the chilli flecks(optional) and mix well.

Serve with a few pieces of lime wedges.

Serve as you like, if you are storing it, leave it to cool and store in a dry container, refrigerate until further use and always use a dry utensil to take out the beef.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 684Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 213mgSodium: 559mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 63g

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