This dish ticks all the right boxes for a Friday night special.
Ridiculously quick and easy to prep, laughably rapid as well as simple to cook, and yet still able to offer that touch of decadent luxury you get from any meal where good quality beef plays a part.
It sets you up perfectly for a weekend cooking campaign, easing you into the “what can we do to top that” mindset, so that come Saturday morning you’ll be camped outside the supermarket’s doors, clamouring to be let in, so that you can get your hands on The Good Stuff you need for the days ahead…
Beef Chilli Fry
- 650g beef, thinly sliced into strips – see Notes
- a 1 inch piece of ginger, peeled and finely chopped
- 1 jalapeno, seeds left in, finely chopped
- 4 cloves of garlic, minced
- 1 large red onion, finely chopped
- 1 tsp turmeric
- ½ tsp hot chilli powder
- 1 tsp coriander powder
- 1 green pepper, seeds removed and thinly sliced
- 2 tbsp lemon juice
- 2 tbsp tomato purée
- coconut oil
- Heat about 2 tbsp of coconut oil in a non-stick wok over medium heat.
- Add the onions and green pepper to the wok. Stir fry until the onions start to soften, about 5 minutes or so.
- Add the ginger and chilli. Stir fry for a further 2 minutes.
- Add the garlic, turmeric, hot chilli powder, and coriander powder. Stir fry for about 1 minute.
- Add the sliced beef. Stir well to coat with the spices and vegetables. Continue to stir fry until the beef is just cooked through, about 3 minutes or so.
- Add the lemon juice and tomato purée. Stir well, and cook until the sauce has reduced and thickened, about a minute or so should do it.
- Remove the wok from the heat. Serve the chilli fry together with pilau cauliflower rice.
The beef you use here is going to have to be of a cut that will cook quickly and still be tender. If you go for “frying steak” or similar, you probably want to give it a good, old-fashioned working over with a good, old fashioned steak hammer before slicing it up.