Beef Pepper Fry is a rich, aromatic South Indian dish known for its tender pieces of beef coated in a spicy, peppery masala. It’s a perfect accompaniment to rice, chapatti, or parotta, and is often served during festive occasions or family gatherings. The secret lies in the balance between black pepper and fragrant spices that give this dish its distinctive heat and aroma.

Ingredients

For the beef marinade

• 500g beef (cut into small cubes)
  
• 1 teaspoon turmeric powder
  
• 1 teaspoon red chilli powder
  
• 1 tablespoon black pepper powder (freshly ground)
  
• 1 tablespoon ginger–garlic paste
  
• 1 teaspoon garam masala
  
• Salt to taste
  
• 1 tablespoon oil
  
• 100ml water
  

For the pepper masala

• 2 tablespoons oil (preferably coconut oil)
  
• 1 large onion, finely sliced
  
• 2–3 green chillies, slit
  
• 1 sprig of curry leaves
  
• 1 teaspoon fennel seeds
  
• 1 tablespoon crushed black pepper
  
• 1 teaspoon cumin seeds
  
• ½ teaspoon garam masala (optional)
  
• Fresh coriander leaves, chopped (for garnish)
  
• Lemon wedges, to serve
  

Method

1. Marinate and cook the beef

1. In a bowl, combine the beef with turmeric powder, red chilli powder, pepper powder, ginger–garlic paste, garam masala, salt, and a tablespoon of oil.
   
2. Mix well so that every piece is evenly coated. Marinate for at least 30 minutes (longer if possible, up to 2 hours for deeper flavour).
   
3. Transfer the marinated beef to a pressure cooker or heavy-bottomed pan. Add 100ml of water.
   
4. Cook until the beef is tender — about 4–5 whistles in a pressure cooker or 40–45 minutes in a pan with the lid on, adding water if necessary.
   
5. Once cooked, simmer until any remaining liquid evaporates and the beef turns dry.
   

2. Prepare the pepper masala

1. Heat oil in a wide pan on medium flame.
   
2. Add fennel seeds and cumin seeds; allow them to splutter.
   
3. Add sliced onions, green chillies, and curry leaves. Sauté until the onions turn golden brown.
   
4. Add crushed black pepper and stir well for a minute.
   
5. Now add the cooked beef pieces to the pan and mix thoroughly.
   
6. Stir-fry on high heat for 8–10 minutes, allowing the masala to coat the meat and become slightly crisp around the edges.
   
7. Sprinkle garam masala (if using) and adjust salt to taste.
   

3. Serve

• Garnish with chopped coriander leaves.
  
• Serve hot with steamed rice, Kerala parotta, chapatti, or as a spicy side with dal and rice.
  
• Add a squeeze of fresh lemon juice before serving for extra zest.
  

Chef’s Tips

• Use freshly ground black pepper for the best aroma and flavour.
  
• Coconut oil gives an authentic South Indian touch to the dish.
  
• For a richer taste, you can add a few teaspoons of roasted coconut paste during the final frying stage.

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