Devilled beef

By: Peter Kuruvita
From: My Feast
Serves: 6
Photographer: Chris Chen

This is one of my dad’s favourite dishes and another specialty of Galle Face Hotel in Colombo, Sri Lanka. I am not sure of its origins but it seems to be a mix between a Chinese sweet and sour dish and a European stew. It is found on nearly every menu, but if not, you can simply request it as everyone knows how to make it. It is perfect with a cold beer.

Ingredients

Quantity	Ingredient
50ml	vegetable oil
1	onion, cut into 2 cm pieces
1	leek, cut into 2 cm pieces
1 sprig	curry leaves, leaves picked
	garlic, thinly sliced
2	banana capsicum, cut into thin rings
300g	beef fillet or sirloin, thinly sliced against the grain
2	long red chillies, thinly sliced
50ml	sri lankan chilli tomato sauce, (see glossary)
2	vine-ripened tomatoes, cut into 8 wedges

Method

Heat the oil in a heavy-based saucepan over high heat until just smoking, add the onion, leek, curry leaves and garlic and cook for 4 minutes or until the onion and leek are just soft but still have a crunch. Add the banana capsicum and cook for 3 minutes or until soft.
Add the beef and red chilli and cook for 3 minutes. Add the tomato sauce and tomato and cook for 3 minutes or until the meat is cooked.

Tags:: My; Feast; Peter; Kuruvita; Asia; Asian; island; SBS; My Sri Lanka; Island Feast

Devilled beef

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