A Sri Lankan style black pepper fry.
Have it with a plate of rice and curry, slice into smaller pieces they make the perfect filling for bread, buns, hot dogs, Tortillas anytime.
Refrigerate it and the Beef can be used up to three weeks.
Who can say no to a Sri Lankan style fried beef?
It’s tender chunks of meat seasoned with Sri Lankan black curry powder and pepper powder then shallow fried until they turn almost black in colour.
If you’ve never had a taste of a pan-fried sizzling black beef then you are missing out on a very unique and tasty beef dish.
A pepper beef fry, you are going to love making, the beef is not deep fried but shallow fried so no oil splatters, easy, minimum ingredients but so full of tempting flavours.
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.
Did I mention the recipe uses less than half of the oil needed since there is no deep frying involved?
Why you should make this pepper beef fry.
We all have a few family members living away from home or in another continent, kids who study overseas.
Usually, they’ll want to take a piece of home with them and this includes a few of their favourite homemade food items.
Lamprais, chutneys, sweets are a few favourites but when it comes to meat, preserving them for a longer shelf life can be difficult unless you turn them into beef jerky.
This is why this beef fry recipe is ideal,
There’s less oil so you won’t have to worry about oil seeping through the packaging.
You can actually keep the beef out of the refrigerator for a few days but once you start using it, start refrigerating and the Beef keeps well for more than three weeks. that is if it lasts that long.
Mama gets a few requests every year to make a few packs this Black Beef and they are always a hit.
5 ways to use this Pan-fried sizzling
Black beef in your meals.
1/ you can use this beef as a filling to your hot dogs, buns, Tortillas. build it up with your favourite combos.
2/ Chop it up and add them to your vegetable stir- fries.
3/ if you have leftover rice, make a bowl of fried rice in just about 10 minutes.
4/ Slice the beef into smaller portions and make a few grilled sandwiches.
5/ Simply apply butter onto sandwich bread add a few chunks of this beef and you’ve got a quick lunch on the go sorted.
Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
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What is Sri Lankan black curry powder?
The Sri Lankan Black curry powder is a blend of spices that gives colour and depth to any dish.
The curry powder turns to a dark brown as the spices are roasted gently and then grounded to a powder.
If you are unable to find the curry powder replace it by the same amount of Cumin powder.
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Please make sure to read the recipe instructions carefully to avoid mistakes.
1 kg Sirloin or rump steak
2 and 1/2 cup of water or just enough to cover the beef
Salt to season
1/ and 1/2 teaspoon of Pepper powder
1/4 cup of Tamarind juice
1 and 1/2 a teaspoon of Black curry powder( if you are unable to find black curry powder, you can use cumin powder as a substitute)
1/4 cup of Vegetable oil( any type of oil should do)
1/2 teaspoon chilli flecks
Clean and trim the excess fat off the meat and slice the beef into the size you require.
You can slice the beef into flat strips or cut them into rather large chunks that can be cut further into required size if needed.
Place the Beef slices in a pan(preferably nonstick)and pour in water just enough to cover the beef.
Season with Salt, Black curry powder/ Cumin, followed by Pepper.
Place the pan and boil the beef with the ingredients mentioned above, begin with high heat and then gradually maintain medium heat and cook for 45 to 1 hour, this should help the Beef seasoned and cooked thoroughly.
During the 45-1 hour cooking time, add the Tamarind juice and mix well. include the juice 30 minutes into the cooking time or after the water had reduce in half.
Let the liquid completely be absorbed by the beef chunks, once the moisture is completely gone, gradually pour in the oil and leave it to fry in medium to low 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 low fire so that the beef has time to fry completely, occasionally mix the beef so they are cooked evently.
10 minutes before you take the pan off the heat, add the chilli flecks and mix well.
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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