BOLD | SAVOURY, NON SPICY
Sri Lankan Black Pepper Beef is a flavor-packed dish with a cool yellow-green curry color, thanks to all the spices and creamy coconut milk. Tender beef strips are cooked up with black pepper, fennel, coriander, and curry leaves for a spicy, aromatic punch. The coconut milk smooths everything out, balancing the heat while adding that rich, comforting vibe. It’s perfect for serving with rice or roti, and it’s one of those dishes that’s simple to make but full of bold, delicious flavors that’ll keep you coming back for more!
Black Pepper Beef
Ingredients
- 500g beef chunks
- 3 tsp black pepper
- 2 tbsp white vinegar
- 1 tbsp coriander
- 1 onions
- 2 green chilli
- 1/2” knob ginger
- 3-4 garlic cloves
- 2 bay leaves
- 1 pandan leaves
- 1 cup of coconut milk
- 1 tsp fennel
- 1 tbsp sugar
Directions
- Grind fennel and coriander seeds using a mortar and pestle.
- Marinate the beef chunks with salt, pepper, coriander, turmeric, and white vinegar for atleast 20 minutes to an hour.
- When ready to cook, heat oil in a wok and toss in the bay leaves.
- Add sliced onions, green chilies, ginger, and garlic, cooking until fragrant. Stir in the marinated beef and cook until it’s partially done.
- Mix in the sugar and coconut milk, then let it simmer gently until the beef is fully cooked and tender.
- Remove from heat, garnish with chopped pandan leaves, and serve hot. Enjoy this aromatic, rich, and comforting dish!
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