The Goan, Indian, Beef Chili Fry is my food lazy husband’s favorite meal and I, the foodie, love it as well. Sounds promising right? Tender, Juicy perfectly stir fried Beef undercut and some tickling green chili to enhance the onion and tomato flavor. Often the same dish here in Goa is enriched with diced Potatoes but since we prefer it without potatoes and as a side with other non meat dishes and other carbs for lunch, I kept the potato out for this time. That way you ll be able to combine the Beef Chili Fry with other side dishes such as steamed rice, chapati and different vegetable bhaji’s such as the ivy gourd stir fry (Tendli Bhaji) or the Yard Long Beans Stir Fry (Iriel Bhaji).
This is another recipe provided by my Goan mother in law, which had been in the family for some time and of course it’s authentic. No tinkering around, I didn’t change he flavor and I followed her cooking technique exactly to the point. I had been planning to share this beef chili stir fry recipe for a couple of months but I was hindered by the annoying Beef shortage in the state. Personally I don’t know what was the exact cause for the shortage and non availability of any beef, I just know it was extremely silly. Apparently the Goan Government had set up a new border tax rule and the tiny Indian state Goa is known to import most food products from other Indian states, so somehow this caused some suppliers to go berserk and then we were out of beef. Complete nonsense and let’s just hope this doesn’t happen again…
I know my beef dependency might sound odd to some Vegetarian Indians, for us here it was a bit of a nightmare. We Catholics enjoy our beef meals and I am an European who is accustomed enjoying beef specialties. Every time I decided to visit the mapusa market, I ended up coming home empty handed even after receiving some reports from locals that they were lucky and had been able to buy beef. When I look back I think I was extremely unlucky but last Friday I finally had 600 grams of the last beef undercut in my hands!
- 200 grams Beef undercut
- 1 Tablespoon Ginger Garlic Paste
- pinch Salt
- 1 Tablespoon Coconut Vinegar or White Vinegar or Juice of 1 small Lemon
- 1½ Tablespoon Oil
- 1 medium Onion
- 1 Tablespoon chopped Garlic
- 2 small Chili
- 1 small Tomato
- 1 Teaspoon Chili powder
- 1 Teaspoon Turmeric powder
- pinch Pepper
- Rinse and pat dry your beef undercut and cut into 1 cm dice. Keep in a bowl with Ginger Garlic Paste, Salt and Coconut Vinegar or White Vinegar or Lemon Juice. Mix it well and allow to marinate for minimum 20 minutes. The longer you keep it marinated the more flavor it will have at the end.
- Peel and discard the peel of your onion, quarter and slice thin. Peel, smash and chop your garlic. Cut your chili small and keep the seeds (Remove the seeds if you want less heat) Half your tomato and slice thin. Keep all separate aside.
- Grab a cooking pot and add your marinated beef. Cook on slow heat without oil so that all the liquid come out (the beef is full of liquids!). That might take about 15-20 minutes and when most of the liquid is dissolved, stir fry so that the beef get's perfectly cooked. This should help the beef to remain tender as well.
- On another hot plate prepare a frying pan with the oil and fry your onions first translucent. Afterwards add the garlic, chili and tomato pieces and stir fry for 1-2 minutes before you throw in the Chili, Turmeric powder and the Pepper. Mix and stir fry on a slow to medium flame until all ingredients are soft but not over cooked.
- At this point you can add your precooked Beef cubes and stir fry the whole content for another 1-2 minutes or until you feel it has cooked enough. The dish should not end up to dry, nor should it soak in lots of oil.
- Serve hot with Goan Rice (or other rice of your choice) or chapati and bhajis such as Tendli bhaji or Iriel bhaji and enjoy.
You might like...
Latest posts by Helene Dsouza (see all)
- Ragi Poppy Seed Cookies - December 19, 2014
- Poppy seed paste – DIY Recipe - December 16, 2014
- Cold Cuts from Central Europe – Cold sliced meats and sausages - December 10, 2014