Beef Chilli Fry (Fast and Hot) – is a quick-to-make restaurant-style Indo-Chinese dish. Great with plain rice and vegetables, fried rice, roti, and parotta. It pleases all the senses with a generous amount of chilli powder and dried red chillies!
Beef Chilli Fry (Fast and Hot)
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:10min ♦Yield:4-5Servings.
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Beef Chilli Fry (Fast and Hot)
Description
This Beef Chilli Fry is a high-energy, restaurant-style Indo-Chinese dish that delivers intense flavor in under twenty minutes. Tender, thin slices of marinated beef are stir-fried at high heat until succulent and glossy. A layered combination of heat from fresh, dry and powdered chilli as well as capsicum, garlic and celery.
Ingredients:
To Marinate the Beef
Instructions
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Slice or prep the beef. Make sure there is no liquid in the beef.
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Add all ingredients to the sliced beef and rub well into the pieces. Set aside briefly while you prep the remaining ingredients.
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Heat oil(3Tbsp) in a wok. Add beef and toss till no longer pink. Excess water will be released. Allow this to be absorbed while cooking. In restaurants, a little Msg is often added now, but we skip that.
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If beef slices are thicker, cook longer. When no longer pink and most of the water is gone, add the dark soy sauce(1-2tsp). Toss well till coated well and still a little moist. Add a dash more of black pepper if you like it now.
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Remove this beef from the wok and set it aside.
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Add some more oil(2tsp) to the wok. Add the dried red chilli and fry till bright and colourful. Remove and set aside with the beef.
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To the same oil, add the ginger and garlic(2Tbsp), reduce the heat and saute till the raw smell is gone, without turning black.
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Add diced celery(1rib/3Tbsp), sliced green and red chilli(4Tbsp), as well as spring onion bulbs(3Tbsp). Sauté a bit longer.
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Add green capsicum slices(1small), and toss briefly. No need to overcook.
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Return the beef toss well, to incorporate the flavour of the sauteed ingredients into the beef.
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Stir the cornflour slurry once and add it to the beef. Stir well till glossy.
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Lastly, add the chilli powder(2tsp/to taste) and stir till the beef is coated and fragrant.
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Add the dried red chillies and toss once again.
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Garnish with the spring onion greens.
Note
- Chilli powder is what gives the Chilli beef its colour and kick. Adjust to your taste. Kashmiri chilli powder or Korean chilli powder (Gochugaru) may be used.
- Celery rib, diced, is preferred here, but you may substitute with celery leaves if that's what you have.
- Beef slices must be quite thin for stir-fry dishes. They can be bought like this, ready to stir-fry or sliced at home. Thin stir-fry beef slices do not require much cooking time in Chinese-style woks.
- Key Ingredients: Beef, Soy sauce, Spring Onion, Garlic, Ginger, Celery, Fresh Chilli, Dried Chilli, Capsicum, Pepper, Chilli powder, Cornflour, Sesame oil, Oil.
