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Steak pepper fry(Sri Lankan).

Steak pepper fry made Sri Lankan style.

This steak pepper fry recipe is made with tender chunks of meat seasoned with Sri Lankan black curry powder(you get a substitute for this spice)and pepper powder.

The steak slices are then then 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.

Slice the beef fry into smaller pieces and they make the perfect filling for bread, buns, hot dogs, Tortillas anytime.

Why you should cook this Sri Lankan-style steak fry.

  • Refrigerate it and the the steak pepper fry can be used up to three weeks.
  • you will be only ising 6 ingredients to make the steak pepper 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.

Who can say no to a Sri Lankan-style fried beef?

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.

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. 

Sizzling and Crispy steak fry.

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?

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.

Beef fried with less oil and a great way to preserve cooked beef.

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 steak fry in your meals.

  • you can use this beef as a filling to your hot dogs, buns, Tortillas. build it up with your favourite 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 you’ve got a quick lunch on the go sorted.
sizzling black beef, sri lankan style made in a frying pan.
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. 

Substituting black curry powder for the beef fry.

If you are unable to find the curry powder replace it by the same amount of Cumin powder. I often substitute black curry powder with cumin powder for ease.

Save the recipe to your favorite Pinterest board!

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.

Why you should

 

RECIPE DIFFICULTY- LITTLE CARE NEEDED.

Sri Lankan black pepper steak fry.

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

Ingredients

1 kg Sirloin or rump steak(cut into smaller slices)

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

Method

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 a low fire so that the beef has time to fry completely, occasionally mix the beef so they are cooked evenly.

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.

Yield: 4

Sri Lankan black pepper beef fry.

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.

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.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 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

Instructions

  1. Clean and trim the excess fat off the meat and slice the beef into the size you require.
  2. 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.
  3. Place the Beef slices in a pan(preferably nonstick)and pour in water just enough to cover the beef.
  4. Season with Salt, Black curry powder/ Cumin, followed by Pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 10 minutes before you take the pan off the heat, add the chilli flecks and mix well.
  10. 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 be

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Ruzna

Wednesday 7th of November 2018

Wow I tried this recipe.It was delicious.

jehan

Wednesday 7th of November 2018

Hi Ruzna, you're most welcome.

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