Pepper Beef
Prep time: 30 mins | Cook time: 15 mins | Serves 4
Ingredients:
- 1 kg boneless beef cut into thin slices, about 1″
- 4 cloves
- 1″ stick of cinnamon or cassia bark
- 4 medium sized onions, cubed
- 2-3 small green chillies, slit (adjust to taste)
- 1 pod garlic (about 10-11 medium sized cloves)
- 2″ piece of ginger
- 1-2 teaspoons white vinegar
- 1 tablespoon dark soy sauce
- chopped coriander (or spring onion greens) to garnish
- oil
For the marinade:
- 3 tablespoons whole peppercorns
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- juice of 1 lime
- salt to taste
Method:
1. Dry roast the peppercorns and the cumin one by one on a hot skillet/tawa. Remove, cool completely and then powder. Remove and keep aside. To the same grinding jar, add the ginger and garlic together till fine.
2. Wash and drain the meat well in a colander. Transfer to a bowl and add the pepper and cumin mixture, turmeric, salt & lime juice and marinate the meat well with it. Keep aside for at least 30 mins.
3. After 30 minutes, transfer the marinated meat to a pressure cooker, sprinkle some water (less than 1/2 cup) add the clove and cinnamon and cook on full heat till 1 whistle goes off. Reduce the heat to a sim and continue to cook for another 10-12 minutes (cooking time depends on the quality/tenderness of the meat so please use your judgement here). Remove the cooker from the heat and let it cool down to room temperature or till the whistle (weight) comes off easily. Stir to mix and keep aside.
4. In a heavy, wide based wok/kadai heat the oil and fry the cooked meat in batches – do not overcrowd the pan or else the meat will steam-cook instead of frying. When lightly golden on both sides remove the meat and keep aside.
5. Add some more oil to the pan and fry the green chillies and onions till translucent (pale) and remove onto a plate.
6. Heat some more oil and fry the ginger & garlic paste on a medium low heat till the raw smell goes away. Add the fried meat and mix well. Add the soy sauce and the vinegar too
7. Now, depending on how much stock (cooking liquor) you have in the pressure cooker you will continute to cook the meat – add it little by little and fry everything until the liquid evaporates. If you require gravy then retain some towards the end. Taste and adjust seasoning (soy sauce, vinegar, salt & pepper) accordingly if required.
8. Add the fried onions & green chillies back to the meat and give it a quick mix and cook on a high heat for 20-30 seconds.
9. Garnish with chopped coriander or spring onion greens, remove the pan from heat and serve hot with fried rice or plain rice.
Recipe adapted from ‘Randhpa Kudaanth’ by Grace D’Cruz
Thank you so much !! We had a Manglorien catholic neighbors who used to send this every time they made and we used to love it.( 20 years back)
really enjoyed it! could reduce the spice a bit i think, since
i made it as per instruction – nevertheless, it was worth it-thnks
@ Vinit Deshpande: Thanks so much for sharing your lovely memory with us!
@ Maria K: Thanks so much! Yes, you can alter the spice according to taste! Thanks for your feedback!
Yes enjoyed the lovely Pepper beef recipe yesterday by reducing the pepper by half and using only one green chili without slitting it. My kids loved it . Thanks Shireen
Thanks for your feedback Sabina!! So glad that your kids loved it too!
Where do you put the clove and cinnamon
Sorry! My bad! You add it to the pressure cooker along with the marinated meat. The recipe has been updated now!
Anyone know timing for using an electric pressure cooker like an instant pot?
I hope you get the response! Soon I will post the instant pot version of this recipe too