Beef Pepper Stir Fry
Beef Pepper Stir Fry
SERVES 3
5 MINS PREP
COOKS IN 15 MINS
Tender pieces of beef are coated in complex peppery layers of flavour in this quick dinner idea, inspired by the famed “beef fry” dish of Kerala. Enjoy it tonight!
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Tailored to Taste
Even though a stir-fry might not seem Indian, they do “beef fry” in the South and whilst it isn’t the same thing, the two come together very nicely, like they were always meant to be. You can also use pork or chicken, tofu or soya chunks. Serve as it is or with plain rice.
Ingredients
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1½ tbs. vegetable oil
- 300g quality beef for stir fry, cut into strips
- 1 large pepper/capsicum, cut into 1” cubes
- 2 medium sized spring onions, chopped
- ½ small beef stock gel (or cube) or powder to taste
- Small handful of fresh coriander and toasted desiccated coconut to finish
Method
- Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
- Add the remaining oil and stir-fry the vegetables with a pinch of salt and add the chilli from the spice packet (reserve the other spices for another day). Stir fry for 2-3 minutes and add the beef, stock and sauce in along with a good splash of water, cook stirring and bringing the whole thing together for another 2-3 minutes or until the beef is cooked and the sauce loosely coats the meat.
- Garnish with the fresh coriander and coconut. Serve with some rice..
Tailored to Taste
Even though a stir-fry might not seem Indian, they do “beef fry” in the South and whilst it isn’t the same thing, the two come together very nicely, like they were always meant to be. You can also use pork or chicken, tofu or soya chunks. Serve as it is or with plain rice.
Ingredients
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1½ tbs. vegetable oil
- 300g quality beef for stir fry, cut into strips
- 1 large pepper/capsicum, cut into 1” cubes
- 2 medium sized spring onions, chopped
- ½ small beef stock gel (or cube) or powder to taste
- Small handful of fresh coriander and toasted desiccated coconut to finish
Method
- Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
- Add the remaining oil and stir-fry the vegetables with a pinch of salt and add the chilli from the spice packet (reserve the other spices for another day). Stir fry for 2-3 minutes and add the beef, stock and sauce in along with a good splash of water, cook stirring and bringing the whole thing together for another 2-3 minutes or until the beef is cooked and the sauce loosely coats the meat.
- Garnish with the fresh coriander and coconut. Serve with some rice..
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Southern Pepper Curry
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
