Beef Fry
Simple stir-fried beef dish from the Rafi's Spicebox Cookbook.
Serves: 4 people
Introduction
An easy recipe to knock up for a deliciously simple mid-week meal. Good cuts of beef to use for stir-frying include sirloin, ribeye, top loin or flank.
Serve with plain rice, steamed vegetables and a dollop of Chilli Sambal.
Ingredients
Serves 4 |
| 2 tbsp coconut/vegetable oil |
| 10 fresh curry leaves (finely sliced) |
| 2 Star Anise |
| 1 onion (finely chopped) |
| 4-5 garlic cloves |
| 5cm piece of ginger |
| 1 tsp Ground Coriander |
| 1 tsp Ground Cumin |
| 1/2 tsp Turmeric |
| 1 tsp Black Peppercorns |
| 1 tsp Chilli Powder |
| 1 tsp Chinese Five Spice Powder |
| 400g beef strips |
| 2 tsp white wine vinegar |
| 20g Desiccated Coconut |
| Salt to taste |
Instructions
- Heat the coconut oil in a frying pan and then fry the curry
leaves and star anise for 2-3 minutes. - Add the onions and continue frying for 5-6 minutes,
until they are soft. - Using a pestle and mortar or small blender, blitz the garlic
and ginger with a little water to form a paste. - Add the ginger and garlic paste to the pan and fry for 2 minutes.
- Add all the spices and fry for another 1-2 minutes. If the spices start to catch on the bottom of the pan add a splash of water to stop them burning.
- Add the beef and stir fry for 4-5 minutes until cooked to
your liking. - 1 minute before the end of cooking add the vinegar and coconut.
- Season with salt to taste.
