Keto Sri Lankan Beef Fry with Turmeric and Curry Leaves

Ingredients

• about 680 g Beef (Sirloin or Flank)
• 2 tbsp Coconut Oil
• 1 large Red Onion
• 3-4 Green Chilies
• 5-6 cloves Garlic
• 5.08 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 15-20 Curry Leaves
• 1 tsp Black Pepper
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 680 g of Beef (Sirloin or Flank) into thin strips, about 0.635 cm thick.
2. 2Heat the 2 tbsp of Coconut Oil in a large, heavy-bottomed skillet or wok over medium-high heat until shimmering, approximately 190°C.
3. 3Add the 1 large Red Onion, thinly sliced, the 3-4 Green Chilies, slit lengthwise, the 5-6 cloves of Garlic, minced, and the 5.08 cm Ginger, minced. Sauté, stirring often, for 3-5 minutes until the onions are softened and the mixture is fragrant.
4. 4Stir in the 1 tsp Turmeric Powder, 1 tsp Chili Powder, 15-20 Curry Leaves, 1 tsp Black Pepper, and 1 tsp Salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the beef strips to the skillet. Stir-fry for 5-7 minutes, ensuring the beef is evenly coated with the spices, until it is browned on all sides.
6. 6Reduce the heat to medium, approximately 150°C, and continue to cook the beef, stirring frequently, for an additional 20-30 minutes. The beef should become tender and slightly crispy, and the spices should be well-incorporated, creating a dry fry.
7. 7Serve the Keto Sri Lankan Beef Fry hot.

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