Beef Dry Fry

Beef dry fry or BDF is a Kerala restaurant-style fried beef. It is a great dish to serve as an appetizer.

Beef dry fry is prepared with precooked beef steaks. The beef steaks should not be cooked more than 90% to prevent falling apart while cutting and frying.

 

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Beef Dry Fry
Beef dry fry or BDF is a Kerala restaurant-style fried beef. It is a great dish to serve as an appetizer.
Course Appetizer
Cuisine Kerala
Servings
Servings
Ingredients
  • 500 grams Beef
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Black pepper powder
  • 1/4 tsp Salt
  • 2 sprigs Curry leaves
  • Oil for deep frying
For Marination
  • 1 tablespoon Chilli powder
  • 1 teaspoon Kashmiri chilli flakes
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Fennel seeds crushed
  • 1 1/2 teaspoons Ginger paste
  • 1 1/2 teaspoons Garlic paste
  • 1 1/2 tablespoons Corn flour
  • 1 1/2 teaspoons Lime juice
  • Salt to taste
Course Appetizer
Cuisine Kerala
Servings
Servings
Ingredients
  • 500 grams Beef
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Black pepper powder
  • 1/4 tsp Salt
  • 2 sprigs Curry leaves
  • Oil for deep frying
For Marination
  • 1 tablespoon Chilli powder
  • 1 teaspoon Kashmiri chilli flakes
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Fennel seeds crushed
  • 1 1/2 teaspoons Ginger paste
  • 1 1/2 teaspoons Garlic paste
  • 1 1/2 tablespoons Corn flour
  • 1 1/2 teaspoons Lime juice
  • Salt to taste
Instructions
  1. Cut the beef into 1 inch thick steaks.
  2. Pressure cook the beef steaks with turmeric powder, pepper powder, and salt until 90% done. Set aside to cool down.
  3. Cut the cooked beef steaks into thin strips.
  4. Marinate the beef stripes with all the ingredients listed under 'for marination'. Cover and set aside for 30 minutes.
  5. Heat oil in a deep pan and deep fry the beef pieces in medium-high heat until dark brown.
  6. Garnish with deep-fried curry leaves.
  7. Serve immediately.
  8. NOTE - You can use water or beef stock to prepare the marinade. If you are using beef stock, be careful when adding salt.
  9. Do not overcrowd the pan while frying, and make sure you don't stir too much.
  10. One tablespoon - 15 ml, one teaspoon = 5 ml.

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