Beef Chili Dry

Pin It

On a table full of oriental delicacies a dish that stands out on its own is ‘Beef Chili Dry’. It looks hot and scrumptious. It is juicy and full of hot flavors. Couple this with a hot serving of vegetable (or egg) fried rice and you have one of the world’s best meal in front of you, especially if you are a beef lover!

There are a lot of variations in Beef Chili Dry recipe. To keep is healthier, I did not fry it the way it is done conventionally. I cooked it in a little bit of sauce to keep the calorie count low.

I hope you enjoy it. Let me know what you think.

Ingredients

  • Beef – Undercut – ½ kg

 Put the beef into refrigerator for at least two hour, then cut it into thin strips lengthwise

Marinate

  • Garlic Cloves – 5 chopped
  • Salt – 1 teaspoon
  • Black Pepper – 1 teaspoon
  • White Pepper 1 teaspoon
  • Mustard Paste – ½ teaspoon
  • Sugar – 1 teaspoon
  • Soya sauce – 1 tablespoon
  • Worcestershire sauce – 2 tablespoon
  • Chili Sauce – 1 tablespoon
  • Lemon juice – 1 tablespoon
  • Corn flour – 1 teaspoon
  • Flour – 1 teaspoon


Marinate the beef strips with above all ingredients and let it rest in fridge for an hour, for flavors to blend well before cooking

Cooking Ingredients

  • Oil – 1 tablespoon
  • Green Chillies – 6 to 8 cut into lengthwise
  • Sesame Seed – 1 teaspoon

Method

  • Heat the oil in a deep pan or skillet over medium high flame
  • Add beef strips with marinate in the oil and let it cook for 12 – 15 minutes or until done, as desired.
  • Add green chilies and sesame seeds and cook on dam for 2 – 3 minutes.
  • Serve hot with boiled rice
Side Note:
For the conventional beef chilli dry, you can shallow fry the marinated beef strips for 8 to 10 minutes on medium flame until golden. Once fried, stir them with freshly cut green chilies and sesame seeds and put them on dam for 2 – 3 minutes before serving. 

 

Preparation time: 1 hour

Cooking time: 20 – 30 minutes

Serves: 4

 

 

 

 

 

 

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. I love cooking and wanted to be a chef at one point in my life. As long as I can remember, cooking good food has been my passion and it makes me happy.
My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me that I would watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes that she has written in her recipe book.
I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook that I am without passive guidance from each one of these.

Tagged with: , ,

Categorised as: Meat Recipes