Devilled beef

Devilled beef

By
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

  1. 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.
  2. 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
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