Indian Beef Fry Recipes

ANGLO-INDIAN BEEF (OR LAMB) STIR-FRY

Steps:

• If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
• Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
• Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
• Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
• Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
• Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
• Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

INDIAN BEEF MASALA FRY

Steps:

• Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
• Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
• Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
• Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
• Separately, heat the ghee and fry the shredded coconut till brown.
• Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.