Beef Pepper Stir-Fry

Beef Pepper Stir-Fry

Made With Our Southern Pepper Curry -
2 SERVES
SERVES 3
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
Tender pieces of beef are coated in complex peppery layers of flavour in this quick dinner idea, inspired by the famed “beef fry” dish of Kerala. Enjoy it tonight!
Anjum Signature

Tailored to Taste

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.

Ingredients
  • 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
Method
  1. Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
  2. 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.
  3. Garnish with the fresh coriander and coconut. Serve with some rice.
Tailored to Taste

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
  1. Heat half the oil in a large non-stick frying pan. Add the beef and brown. Tip onto a plate.
  2. 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.
  3. Garnish with the fresh coriander and coconut. Serve with some rice.
MADE WITH OUR DELICIOUS
Southern Pepper Curry
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
£3.00
( / )
100p per 100g
Free delivery on order over £25
Order before 12pm
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