Beef Pepper Fry
I am a meat lover and beef is an absolute delight which I relish. This is my take on a south-indian classic beef dish. This Beef Pepper Fry is a basic beef stir fry with assorted spices consisting of peppery overtones. The basic process consists of marinating and pressure cooking the meat and finishing it with a peppery fried onion glaze achieved by cooking fried onions in the stock and reducing it.
Although this dish is generally prepared by reducing the stock completely before adding the pressure cooked beef to it, resulting in a dry dish, I prefer to add the beef halfway through the reduction and cook it. This ensures that the meat stays succulent and also we achieve a glistening glaze on it. Give the Beef Pepper Fry a try, and do let me know your thoughts about it.
Beef Pepper Fry
Ingredients
- 1 kg Beef, on the bone, cubed, washed and drained
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2 sprigs Curry leaves
- 2 inch Ginger, finely chopped
- 5 nos Garlic cloves, finely chopped
- 3 nos Onions, medium, thinly sliced
- Salt, as acquired
- 2 tbsp Corainder powder
- ½ tsp Turmeric powder
- 2 tsp Garam masala powder
- ½ tbsp Chilli powder
- ¼ cup Coriander leaves (for garnish), roughly chopped
For the marination:
- 1 tsp Turmeric powder
- 2 tbsp Pepper powder, coarsely ground
- Salt, as acquired
- 1 tsp Garam masala powder
- ½ tbsp Coriander powder
- ½ cup Water, for pressure cooking
Instructions
- Marinate the beef for 30 mins with all the ingredients mentioned under “for the marination” and pressure cook with 1/2 cup water for about 5 whistles or until meat is tender
- While the cooker cools, heat coconut oil in a pan and splutter the mustard seeds. Next add the curry leaves and fry for a few seconds. Add the ginger and garlic and fry for few minutes over medium flame
- Add the sliced onions and salt and fry the onions till they brown (do not let them burn). Add the coriander powder, turmeric powder, garam masala powder, chilli powder. Mix well and continue to fry until well incorporated
- Add the beef stock from the pressure cooker and continue to cook the onions until the stock reduces to half
- Add the beef, mix well and continue to cook on low flame for about 20 mins until the stock is completely reduced and the beef darkens in colour
- Once meat is well cooked, garnish with chopped coriander and take it off the flame. Serve hot!
Notes
- Do not skimp on the amount of pepper. Be generous with it as that’s the stand out spice for this dish
- I add the beef half way through the stock reduction as this ensures the meat remains juicy and well coated with the glaze even after the stock is completely reduced
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