Beef Fry Recipe

Prepare the beef

Trim excess fat from the beef and slice across the grain into thin strips about 1/4–1/2 inch thick. Pat the slices dry with paper towels.

In a bowl combine minced garlic, minced ginger, soy sauce, rice vinegar, brown sugar, black pepper, kosher salt and 1 tablespoon cornstarch. Stir until sugar and cornstarch are dissolved.

Add the beef to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, 15 minutes will still add flavor.

While the beef marinates, slice the onion, bell peppers and chilies. Measure and prepare curry leaves if using.

Mix together turmeric, red chili powder and garam masala in a small bowl. Stir the tomato paste into the cup of water to create a thin sauce and set aside.

Heat a large heavy skillet or wok over medium-high heat until hot. Add 2 tablespoons of oil and swirl to coat the pan.

Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding). Sear without moving for about 1–2 minutes to develop a brown crust, then stir and cook another 1–2 minutes until beef is mostly cooked but not dry. Transfer beef to a plate and set aside.

In the same pan add the remaining 1 tablespoon oil. Add mustard seeds and cumin seeds and cook briefly until they begin to pop and smell fragrant, about 15–30 seconds. If using curry leaves, add them now and fry briefly.

Add the sliced onions and cook, stirring, until softened and starting to brown, about 3–4 minutes. Add sliced bell peppers and chilies and continue to cook 2–3 minutes until they are tender-crisp.

Sprinkle the mixed dry spices (turmeric, chili powder, garam masala) over the vegetables and stir for 20–30 seconds to bloom the spices. Add the tomato-water mixture and scrape up any browned bits from the bottom of the pan (deglaze). Simmer 1–2 minutes until sauce thickens slightly.

Return the seared beef and any accumulated juices to the pan. Stir to combine and simmer 1–2 minutes more so the beef finishes cooking and absorbs the sauce. Taste and adjust seasoning with salt and pepper as needed.

If you prefer a slightly thicker coating on the beef, combine 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then stir into the pan and cook 30–60 seconds until sauce thickens and coats the beef.

Remove from heat. Squeeze lime or lemon over the beef fry and sprinkle with chopped cilantro.

Serve hot with steamed rice, flatbread, or as part of a larger meal. Leftovers keep in an airtight container in the refrigerator for up to 3 days.