This Sri Lankan Devilled Beef is a delicious spicy dry beef curry that combines Sri Lankan and Chinese cuisine with devilishly flavorful results! Can be made with chicken, pork, lamb or mutton as well. Please note that there is 30 minutes of inactive time to let the meat marinate.
1tbspapple cider vinegaror coconut vinegar, white wine vinegar
1tbspsoy saucemore if needed
1tbspcrushed chili flakesreduce to ½ tbsp or more depending on your heat preference
Instructions
For the Beef
Place all the ingredients for the beef in a bowl (except the oil), and mix well. Leave the beef to marinate for at least 30 minutes.
Place the oil in a non-stick pan and heat over medium high to high heat. When the oil is hot, add the beef and stir-fry until the beef starts to caramelize.
Remove the beef from the pan and set aside.
For the Devilled Beef Curry
Into the same non-stick pan, add ginger and garlic and stir-fry just for a few seconds.
Add the onion, tomato, banana peppers and green chili peppers and the cooked beef.
Stir-fry to mix through. Add the curry powder, sugar, ketchup, vinegar, and soy sauce and stir-fry for a few minutes. When the peppers have slightly softened, add the crushed chili flakes (and more soy sauce to taste). Mix for a minute and then remove it from the heat.