Sri Lankan Beef Bistake
Peppery tenderised beef stir-fried with capsicum and onion rings, the reserved gravy is the secret
Boil the marinated beef, pull the meat out, keep the concentrated braising liquid. Pour it back at the end and it coats everything in a sauce that has been building flavor the entire time.
A peppery beef stir-fry in two stages: tenderise the meat first, then fry with vegetables and finish with the reserved braising gravy.
Ingredients
The Meat: Beef, thin slices or cubes
The Marinade: White vinegar, black pepper (crushed), salt, ginger-garlic paste, turmeric
The Tempering: Mustard seeds, ginger and garlic (chopped), cinnamon, cloves, cardamom, rampe (pandan leaf), karapincha (curry leaves)
The Crunch: Red onion (small pieces plus large rings), capsicum (sliced), green chilies (slit), dried chili pieces
The Finish: Extra black pepper, salt
Method
Marinate
Combine beef with all marinade ingredients. Mix by hand and rest for at least 1 hour.
Tenderise
Place the marinated beef in a pan covered in water. Lid on. Boil until completely tender.
Reserve the Gravy
Once reduced to a thick, concentrated liquid, remove the beef. Keep the gravy — this goes back in at the end.
Pop the Mustard Seeds
Heat fresh oil in a pan. Add mustard seeds and let them pop.
Build the Base
Add chopped ginger and garlic. Add rampe, curry leaves, cinnamon, cloves, cardamom.
First Onions
Add the small red onion pieces and soften.
Fry the Beef
Add the tenderised beef and fry until it develops color.
Add the Vegetables
Toss in capsicum, green chilies, and dried chili. Season with salt and extra black pepper.
The Onion Rings
Add the large onion rings. Stir-fry 1 to 2 minutes, cooked through but still holding shape.
The Integration
Pour in the reserved braising gravy. Stir to coat everything. Off the heat once the sauce clings to the meat.
Yellow rice or simple white rice and dhal.