Beef Pepper Stir-Fry
Beef Pepper Stir-Fry
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Even though a stir-fry might not seem Indian, they do “beef fry” in the South and whilst it isn’t the same thing, the two come together very nicely, like they were always meant to be. You can also use pork or chicken, tofu or soya chunks. Serve as it is or with plain rice.
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1½ tbsp vegetable oil
- 300g quality beef for stir fry, cut into strips
- 1 large red pepper, cut into 3cm cubes
- 2 small sized spring onions, chopped
- ½ small beef stock gel or 100g stock
- Seasoning to taste
- Small handful of fresh coriander and toasted desiccated coconut to finish
- Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
- Add the remaining oil and stir-fry the vegetables with a pinch of salt and add the chilli from the whole spice sachet (reserve the other spices for another day). Stir-fry for 2-3 minutes and add the beef, stock, base and main sauces from the pouches in along with a good splash of water and a good grinding of black pepper. Cook stirring for another 2-3 minutes or until the beef is cooked to your liking.
- Garnish with the fresh coriander and coconut. Serve with some rice.
Even though a stir-fry might not seem Indian, they do “beef fry” in the South and whilst it isn’t the same thing, the two come together very nicely, like they were always meant to be. You can also use pork or chicken, tofu or soya chunks. Serve as it is or with plain rice.
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1½ tbsp vegetable oil
- 300g quality beef for stir fry, cut into strips
- 1 large red pepper, cut into 3cm cubes
- 2 small sized spring onions, chopped
- ½ small beef stock gel or 100g stock
- Seasoning to taste
- Small handful of fresh coriander and toasted desiccated coconut to finish
- Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
- Add the remaining oil and stir-fry the vegetables with a pinch of salt and add the chilli from the whole spice sachet (reserve the other spices for another day). Stir-fry for 2-3 minutes and add the beef, stock, base and main sauces from the pouches in along with a good splash of water and a good grinding of black pepper. Cook stirring for another 2-3 minutes or until the beef is cooked to your liking.
- Garnish with the fresh coriander and coconut. Serve with some rice.
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Black pepper has always been one of the most prized spices in the world. Going back in history, it was known as black gold and helped build communities and cities in the South of India. These communities of traders were not immune to their wares and wove black pepper into spicy, but deeply flavourful, curries. It is one of these that has inspired our Southern Pepper Curry.
The flavours of our Southern Pepper Curry are like a good red wine, they open up once cooked into a full-bodied, delicately layered heady experience which is altogether delicious and intoxicating!
