Chilli Beef (With gravy)

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Beef – 1/2kg (whole)

Onions – 2 medium sized (cubed)

Tomatoes – 2 finely chopped

Ginger – 1/2 teaspoon (finely chopped)

Garlic  – 5-6 pods (finely chopped)

Capsicum – 1/2 (cubed)

Green chilies – 2 finely chopped

Chili powder – 1/2 teaspoon

Pepper powder – 1 pinch

Tomato sauce – 2 tablespoons

Soy sauce – 1 tablespoon

Corn starch – 1 teaspoon

Chicken cubes – 1/2 (optional)

Spring onion – 2 chopped ( optional)

Oil – 4-5 tablespoons

Salt to taste

How to:

Pressure cook the meat with 1/2 – 1 cup water and enough salt, till done (about 10 – 15minutes).

Reserve the stock for the gravy. Transfer the meat to a cutting board and cut into thin slices/strips.

In a heavy bottomed pan add 4-5 tablespoons oil, and fry the ginger, garlic and green chillies for a few seconds, till the raw smell goes away. Add the onions and sauté till golden brown, add the tomatoes and sauté till well cooked, add the cubed capsicum, then add chili powder and a pinch of salt and stir for a minute.

Add the tomato sauce and the soy sauce to the pan. Dissolve the chicken cube and cornstarch in the beef stock and add this to the pan, bring to a boil and then add the thinly sliced beef to the gravy. Cover and cook for 5 minutes on a low flame, till the gravy thickens. Sprinkle the pepper powder and chopped spring onions, check for seasoning and serve. Tastes best with Kerala parota or fried rice.