Kerala-Style Beef Fry

Ingredients

• 500 g Beef (Cut into bite-size pieces; the source does not specify the cut.)
• 2 tbsp Coconut oil (For sautéing and finishing.)
• 6 cloves Garlic (Finely chopped or crushed.)
• 1 tsp Chili flakes (Adjust to taste.)
• 1 tsp Chini flakes (The transcript is unclear; this term may refer to an additional chili or spice flake. Omit if not part of the original recipe.)
• 12 leaves Fresh curry leaves (Use a small handful.)
• 1 tsp Ground black pepper (Add with the beef or toward the end for a stronger pepper flavor.)
• Salt (To taste; not stated in the source but needed to season the beef.)

Steps

1. 1

   Prepare the beef by cutting it into bite-size pieces. Season lightly with salt if desired. Set aside while preparing the aromatics.

2. 2

   Heat the coconut oil in a heavy skillet or wide pan over low heat. Keep the heat gentle so the garlic and spices become fragrant without burning.

3. 3

   Add the chopped or crushed garlic to the warm coconut oil. Sauté until fragrant and lightly golden, about 1–2 minutes.

4. 4

   Add the chili flakes and the unclear “chini flakes” mentioned in the transcript. Stir briefly so the flakes infuse the coconut oil; omit the second flake if its identity is uncertain.

5. 5

   Add the beef to the pan and stir thoroughly to coat it in the seasoned oil and aromatics.

6. 6

   Add the curry leaves and ground black pepper. Stir again so the pepper and curry leaves are distributed through the beef.

7. 7

   Cover and cook the beef over low heat until it is tender and cooked through, stirring occasionally. Continue until the beef releases its juices and those juices reduce; this typically takes 35–45 minutes depending on the cut.

8. 8

   Remove the lid and continue cooking until the remaining liquid has evaporated and the beef becomes dark, glossy, and lightly browned at the edges. Taste and adjust the salt.

9. 9

   Plate immediately and finish with a small drizzle of coconut oil if desired. Serve hot.

Notes

The supplied description contains only the title, and the transcript is partially corrupted and does not provide reliable measurements. Quantities and the cooking duration are therefore estimates. The phrase “chini flakes” is ambiguous in the transcript and should be verified against the original video. For food safety, cook beef until tender and fully cooked; whole beef pieces should reach at least 145°F / 63°C with a rest, while ground beef should reach 160°F / 71°C.

Nutrition per serving

• main
• South Indian
• Kerala-style
• spicy
• beef
• stovetop
• coconut oil
• gluten-free