Beef dry fry. This dish takes the irresisitible flavors of your favorite Indian beef curry, and turns it into crispy beef strips that are tender on the inside. The meat strips get a quick deep fry in hot oil, instead of cooking in curry sauce. Topped generously with fried green chilies and curry leaves, this restaurant favorite is a must try.
Some recipes need very little introduction. A plateful of this insanely delicious fried beef, better known simply as BDF, is aromatic and loaded with unapologetically bold flavors. Coat tender pieces of beef in roasted spices, and deep fry to create delicious bites. As the name suggests, beef is fried without any curry sauce. As it fries, the edges turn crisp, leaving the inside tender and soft, just like a simple Asian stir fry.
Delicious BDF begins with the right cut of beef that can handle quick frying. Choose lean meat like sirloin, rump, or rib eye, and cut into long, thin strips. The spice mixture used in the marinade typically brings together red chili powder, ground fennel, ground turmeric, garam masala, and ground black pepper, enhanced with the flavors of garlic, ginger, lemon juice, and red chili flakes.
Alongside chili powder, BDF gets much of its distinctive warmth from black pepper. Freshly ground black pepper exhibits a more complex, sharper aroma than pre-ground pepper, making it well worth using. While coriander brings in the earthiness, turmeric provides color and warmth. Garam masala rounds everything out. This results in layers of flavors rather than making it overwhelmingly hot. Also, a small amount of cornstarch (corn flour) makes the beef strips extra crispy.
The final garnish with fried green chilies and curry leaves is essential in this recipe. Use them generously for maximum flavor. BDF is incredibly versatile, as a starter, or side for Kerala parotta, appam (rice pancakes), roti, steamed rice, or even crusty bread.
Key Ingredients In Beef Dry Fry
- Beef - Use lean cuts like sirloin, flank (flat iron), or rump.
- Spices - Garam masala, ground fennel, red chili powder, ground turmeric, black pepper.
- Cornstarch ( corn flour) - To make the meat strips crispy.
How To Make Beef Dry Fry
Prep and marinate beef - Cut the beef into thin strips, and marinate with a few spices like ground turmeric, fennel, ground black pepper, red chili powder, and garam masala. You will also need fresh lemon juice, garlic, and ginger. Add a little cornstarch (corn flour), and mix. Make sure the marinade is slightly wet, so it will cling onto the beef strips easily. At this stage, you can marinate the beef for about an hour.
Fry beef - Deep fry the beef strips in hot. This will only take a few minutes. Fry green chilies and curry leaves in the same oil for the garnish.
Beef Dry Fry
Ingredients
- 700 g sirloin, flank (flat-iron), rib eye, rump
- ½ teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon ground fennel
- 1 teaspoon ground black pepper
- 1 tablespoon garam masala
- ½ teaspoon red chili pepper flakes
- 2 garlic cloves, minced
- 1 cm ginger, minced
- 2 tablespoons cornstarch (corn flour)
- Juice of 1 lemon
- 2 large green chilies, sliced
- 2 sprigs of curry leaves
- Oil for deep frying
- Salt to taste
Instructions
- Slice beef thinly across the grain into long strips.
- Place beef in a bowl.
- Add ground turmeric, red chili powder, ground fennel, ground black pepper, garam masala, red chili (pepper) flakes, garlic, ginger, cornstarch (corn flour), and lemon juice.
- Toss to coat. Add a little water if needed. Season with salt.
- Heat oil for deep frying.
- When oil is hot, add beef in batches, and fry for about 3-4 minutes or until crispy and golden outside and tender inside.
- Drain onto an absorbent tea towel.
- Add green chilies and curry leaves. Fry until crisp. Drain onto absorbent towel.
- Garnish beef strips with green chilies and curry leaves.
Notes
- Use leaner cuts of beef.
- Keep the marinade slightly wet so it clings to the beef strips.
- Use fresh black pepper to get the signature flavor.
- Do not overcrowd the pan to encourage frying rather than steaming.
Nutrition
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