Charred Beef with Black Pepper — Beef Pepper Fry
A South Indian dry skillet of beef tossed with toasted black pepper, curry leaves, and fennel until edges char and the masala clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 4 tsp black peppercorns, 1 tsp fennel seeds, 0.5 tsp cumin seeds in a dry skillet over medium heat 90 seconds until fragrant. Cool 30 seconds, crush coarsely in a mortar. Thinly slice 8 shallots and 8 garlic cloves. Slit 4 green chillies lengthways. Chop 2 tbsp fresh coriander. Cut 440g beef chuck into 0.75-inch cubes.
Simmer
In a saucepan, combine beef cubes with crushed pepper-fennel mix, 2 tsp kashmiri chilli powder, 1 tsp turmeric, 2 tbsp ginger-garlic paste, 1 tsp salt, and 500ml hot water. Bring to a boil over high heat, then reduce to low. Simmer covered 28 minutes until beef is fork-tender and liquid mostly evaporates.
Reduce
Uncover the beef and cook 2 minutes over medium heat to dry off remaining liquid. The masala should cling tightly to the meat. Set aside.
Saute
Heat 4 tbsp coconut oil in a wide skillet over medium-high heat. Add 30 fresh curry leaves, let them crackle 10 seconds. Add sliced shallots, slit green chillies, and sliced garlic. Cook 5 minutes, stirring, until shallots turn brown and crisp.
Char
Add the cooked beef with all masala to the skillet. Toss for 4 minutes over medium-high heat, stirring, until beef is deeply browned and edges char. Stir in 1 tsp garam masala off the heat.
Plate
Transfer to plates and garnish with fresh coriander. Serve with lemon wedges, steamed Kerala matta rice, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.