Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Beef Fry (Spicy Sri Lankan Muslim-style stir-fried beef cooked with roasted curry spices, fennel, and curry leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 25 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef, thinly sliced (flank or sirloin)
- 1 tbsp (8 g) roasted Sri Lankan curry powder
- 1 tsp (2 g) fennel powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 inch (15 g) fresh ginger, minced
- 1/2 tsp (1 g) fennel seeds, lightly crushed
- 2 fresh green chilies, slit lengthwise
- 1 sprig (about 10 leaves) fresh curry leaves
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1/2 tsp (1 g) garam masala (optional, added at end)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon wedges to serve (no measurement)

Show original ingredient measurements

- 1 lb (454 g) beef, thinly sliced (flank or sirloin)
- 1 tbsp (8 g) roasted Sri Lankan curry powder
- 1 tsp (2 g) fennel powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves (12 g) garlic, minced
- 1 inch (15 g) fresh ginger, minced
- 1/2 tsp (1 g) fennel seeds, lightly crushed
- 2 fresh green chilies, slit lengthwise
- 1 sprig (about 10 leaves) fresh curry leaves
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1/2 tsp (1 g) garam masala (optional, added at end)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon wedges to serve (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate beef: Toss the sliced beef with 1 tbsp (8 g) roasted curry powder, 1 tsp (2 g) fennel powder, 1 tsp (2 g) turmeric, 1 tsp (2 g) red chili powder, 1/2 tsp (1 g) black pepper, 1 tsp (5 g) salt, and 1 tbsp (15 ml) lime juice. Let rest 20–30 minutes.
2. Cook onions and aromatics: Heat 2 tbsp (30 ml) coconut oil in a wide skillet or wok over medium-high heat. Add sliced onion and cook, stirring, until deeply caramelized, about 10–12 minutes. Add 4 cloves (0.42 oz (12 g)) minced garlic, 1 inch (15 g) minced ginger, and 1/2 tsp (1 g) crushed fennel seeds; fry 1–2 minutes until fragrant.
3. Stir-fry beef: Increase heat to high, add the marinated beef in a single layer, and stir-fry until sealed and starting to brown, about 4–6 minutes. Avoid crowding; work in batches if necessary.
4. Add chiles and tomato: Add 2 green chilies, 1 sprig (about 10 leaves) curry leaves, and the chopped tomato; continue to cook, stirring, until the tomato breaks down and the beef is cooked through and fairly dry, about 3–5 minutes.
5. Finish and season: If using, sprinkle 1/2 tsp (1 g) garam masala and adjust salt. Toss to combine and cook another minute to meld flavors.
6. Serve: Transfer to a platter, garnish with 2 tbsp (8 g) chopped cilantro and lemon wedges. Serve hot with steamed rice, paratha, or string hoppers.

1. Marinate beef: Toss the sliced beef with 1 tbsp (8 g) roasted curry powder, 1 tsp (2 g) fennel powder, 1 tsp (2 g) turmeric, 1 tsp (2 g) red chili powder, 1/2 tsp (1 g) black pepper, 1 tsp (5 g) salt, and 1 tbsp (15 ml) lime juice. Let rest 20–30 minutes.
2. Cook onions and aromatics: Heat 2 tbsp (30 ml) coconut oil in a wide skillet or wok over medium-high heat. Add sliced onion and cook, stirring, until deeply caramelized, about 10–12 minutes. Add 4 cloves (12 g) minced garlic, 1 inch (15 g) minced ginger, and 1/2 tsp (1 g) crushed fennel seeds; fry 1–2 minutes until fragrant.
3. Stir-fry beef: Increase heat to high, add the marinated beef in a single layer, and stir-fry until sealed and starting to brown, about 4–6 minutes. Avoid crowding; work in batches if necessary.
4. Add chiles and tomato: Add 2 green chilies, 1 sprig (about 10 leaves) curry leaves, and the chopped tomato; continue to cook, stirring, until the tomato breaks down and the beef is cooked through and fairly dry, about 3–5 minutes.
5. Finish and season: If using, sprinkle 1/2 tsp (1 g) garam masala and adjust salt. Toss to combine and cook another minute to meld flavors.
6. Serve: Transfer to a platter, garnish with 2 tbsp (8 g) chopped cilantro and lemon wedges. Serve hot with steamed rice, paratha, or string hoppers.