Beef With Black Pepper
This simple and delicious beef dish from Sri Lanka does not call for the trademark curry powder and spices used in most Sri Lankan dishes. To manage heat, this recipe uses a seeded jalapeño pepper instead of the traditional hot red chilies. You can also adjust the black pepper. Typically served with rice or bread, it can be served with naan as well.
Ingredients
- 2 pounds beef cut into 2-inch strips
- 2 teaspoons ground black pepper
- ½ teaspoon turmeric
- Salt to taste
- ¼ cup water
- 2 tablespoons oil (we used olive oil)
- 4 cloves garlic, chopped
- 1 slice of ginger, about an inch, chopped
- 1 medium onion, sliced
- 1 medium tomato, sliced
- ½ teaspoon black pepper
- Salt to taste
- 1 jalapeño pepper, seeded and cut into strips lengthwise
Directions
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In a saucepan, combine beef, black pepper, turmeric, salt and water and sauté over medium heat until beef is cooked. There should be very little gravy. Remove from heat.
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In another saucepan, heat 2 tablespoons of oil over medium heat and add garlic, ginger, onion, tomato, black pepper and salt and cook until onions are tender. Next add the prepared beef and cook for another 5 minutes before serving.
Recipe courtesy of
Champa Codipilly of West End, a member of Pee Dee Electric.Share this recipe
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