Beef Chilli Fry (Fast and Hot)
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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, parotta. It pleases all the senses with a generous amount of chilli powder and dried red chillies!
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♦Prep time:10min ♦Cook time:10min ♦Serves 4-5.
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Sunflower oil or peanut oil | 3 Tbsp plus 2 tsp , divided | |
| Dark soy sauce | 1-2 tsp | |
| Dried red chilli, broken - seeds removed to reduce heat | 5-10 | |
| Garlic, minced | 2 Tbsp | |
| Ginger, minced | 1 tsp | |
| Celery, diced very finely | 1 Rib / Celery | |
| Fresh mild red and green chilli combo, sliced | 4 Tbsp | |
| Spring Onion white bulb portion, sliced | 3 Tbsp | |
| Capsicum, sliced into long pieces | 1 small | |
| Cornflour (mixed with 1/2 cup water to make Slurry | 1 Tbsp | |
| Kashmiri chilli powder or Korean chilli powder | 1-2 tsp | |
| Spring onion greens (chopped finely for garnish) | 3 Tbsp |
For Marinating:
| Beef slices (stir-fry beef) | 500 gms | |
| Light soy sauce | 1 1/2 Tbsp | |
| Pepper powder | 1 tsp | |
| Coarse black pepper | 1/2 tsp | |
| Asian sesame oil | 1 tbsp | |
| Cornflour | 1 tsp |
Method:
- Slice or prep the beef. Make sure there is no liquid in the beef.
- Add all ingredients to the sliced beef and rub well into the pieces. Set aside briefly while you prep the remaining ingredients.
- Heat oil(3Tbsp) in 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.
- 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.
- Remove this beef from the wok and set it aside.
- 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.
- To the same oil, add the ginger and garlic(2Tbsp), reduce heat and saute till the raw smell is gone, without turning black.
- Add diced celery(1rib/3Tbsp), sliced green and red chilli(4Tbsp) as well as spring onion bulbs(3Tbsp). Saute a bit longer.
- Add green capsicum slices(1small), and toss briefly. No need to overcook.
- Return the beef toss well, to incorporate the flavour of the sauteed ingredients into the beef.
- Stir the cornflour slurry once and add to the beef . stir well till glossy.
- Lastly, add the chilli powder(2tsp/to taste) and stir till beef is coated and fragrant.
- Add the dried red chillies and toss once again.
- Garnish with the spring onion greens.
Beef Chilli Fry (Fast and Hot)
Notes:
- Chilli powder is what gives the Chilli beef its color 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.
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