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We hope you got benefit from reading it, now let’s go back to whosayna’s beef chilli dry recipe. You can have whosayna’s beef chilli dry using 20 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Whosayna’s Beef Chilli Dry:
- Take 1/2 kg Beef Fillet (chinese cut)
- Provide Salt (as required)
- Get dash White Pepper
- Provide dash Black Pepper
- Use 1 tsp Garlic Paste
- Prepare 1 tsp Ginger Paste
- Use 1 tsp Meat Tenderiser
- Take Sauce:
- Take 1/4 cup Tamarind Sweet Sauce
- Provide 1/4 cup Tomato sauce
- Provide 2 tbsp Chilli sauce
- Use 1 tsp Soya sauce
- Use 2 tbsp Vinegar
- Take 1 tsp Chilli flakes
- Get 2 tbsp Garlic (chopped)
- Take 1 tbsp Garlic (chopped)
- Use 1/2 cup Spring Onions (chopped)
- Use 1 and half cup Red/Yellow/Green Capsicum (cubed)
- Take 11 ) 3 Green Chillies (chopped)
- Use 1 tsp Cornflour (mix with 1/4 cup water)
Instructions to make Whosayna’s Beef Chilli Dry:
- In a bowl put fillet pieces add salt, peppers powder, ginger and garlic paste and mix well let it marinate for three hours. - Pour fillet pieces on a tray and spread them, sprinkle cornflour generously. Toss the other side and sprinkle more cornflour till all pcs are covered well. - In a nonstick pan add little oil and fry fillet pieces in batches, till nicely browned up. - Remove in a plate and keep aside.
- Sauce: - In a pan add 3 tablespoon of oil and keep on flame add garlic and ginger, saute add capsicum and green chillies stirfry it. - Remove capsicum and green chillies in a plate. - Add all chutney, sauces and chilli flakes and keep on boil as it bubbles add cornflour mixture and stir continously should thicken to pouring consistency. - Add fried fillet pcs and fried capsicum in it and toss it will kind of dry up, remove from flame add chopped spring onions and toss. - Serve hot!!
They're fine and they look fantastic. This Beef Chilli Dry is my mothers recipe. It is a dish she has made for us a million times over and one that I have made often, but somehow never enough. It also is not one of those things that hangs around forever. I typically make it with my non fried Chinese Rice and Hong Kong Chicken, both recipes that I will share soon..
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