Kerala Beef Fry with Black Pepper and Coconut Slivers
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Ingredients
- 600 g beef sirloin steak, thinly sliced
- 2 onion, finely sliced
- 40 g coconut flakes, lightly toasted
- 1 tbsp black peppercorns
- 15 g fresh ginger
- 5 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 33 g
- Carbohydrate
- 9.5 g
- of which sugars
- 5 g
- Fat
- 29.9 g
- of which saturates
- 18.1 g
- Fibre
- 3.6 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide, heavy-based pan, add the sliced onion and fry for 8 minutes until golden.
- 2
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 3
Add the sliced beef, ground turmeric and crushed black peppercorns, and cook over a high heat for 8-10 minutes, stirring often, until well browned and no pink remains.
- 4
Stir in the toasted coconut flakes and remaining curry leaves, and fry for 2-3 minutes until everything is well coated and lightly crisp.
- 5
Serve hot with rice.
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