Beef Dry Fry
Tender beef strips are coated with aromatic spice mix and deep fried until crisp. Top with crispy fried green chilies and curry leaves for the signature restaurant style finish.
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Servings
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
Here are some BDF rules worth remembering:
- 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
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg