Recipes R Simple

Kerala Beef Chilli Fry – Indo Chinese


chili beef fry Kerala Beef Chilli Fry Indo Chinese

Kerala Beef Chilli Fry – Indo Chinese

Lip Smacking Beef Fry, right in front of you. This beef fry was one of my dads creations and my mom helped me to recreate his recipe. Have I told you that my mom is the best cook I know? She’s awesome. My dad an Aeronautical Engineer by profession, was also a great chef!  I remember so many occasions where I would see them both in the kitchen making us Weekend Meals. Of course mom was head chef, but dad would occasionally do his thing in the kitchen on weekends and I LOVED his food too. I miss him a lot. 

Kerala Beef Chilli Fry – Indo Chinese

Author: Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Serves: 4


  • ½ kg beef, washed rinsed and cut into small pieces
  • 3 long red chillies sliced
  • 4 long green chillies sliced
  • 1 Green Bell Pepper/ Capsicum, cut into thin pieces
  • 1 stick of celery, finely diced
  • 2 Tbsp garlic, minced
  • 1 tsp ginger, chopped finely
  • 3 Onions, sliced finely
  • 1 Tbsp light soy sauce
  • ½ tsp black pepper powder
  • ½  tsp vinegar
  • ½ cup chicken stock
  • 3 Tbsp oil
  • 1 tsp cornflour + 1 Tbsp water – mixed together
  • salt to taste
  • ¾ Tbsp Kashmir / Mild Chili powder

To marinate the beef:

  • 1 Tbsp onion
  • 1 Tbsp ginger
  • ½tsp pepper
  • 1 tsp meat tenderizer (powder or liquid)


  • Marinate the meat with the above ingredients for  1 hour.


  • Heat oil in wok,  Add red chillies and green chillies. Saute till softened.
  • Add the marinated beef and stir fry well on high heat, tossing continuously.
  • Add the ginger, garlic, celery, capsicum and onion. Saute 3 more minutes, till aromatic and cooked.The ginger and garlic should no longer smell raw.
  • Next add the stock, pepper, soy sauce, salt to taste and cook till beef is tender.
  • Now add cornflour solution and allow to thicken.
  • Laslty add the chili powder and cook till dryish but moist.

Kerala Beef Chilli Fry – Indo Chinese

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You can cook the beef on a low flame in a heavy bottomed wok/pot till cooked or you can use a pressure cooker.
The first method, provides a tastier beef but you need to keep watch, stirring occasionally.
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