Indo-Chinese Beef Chilli
This tender and flavoursome Indo-Chinese Beef Chilli is a timeless family favourite . Served with steamed rice and brocollini, it makes a lovely weekend dinner.
What I realised after coming to Australia is that there are so many delicious cuts of beef for example, blade steak, scotch fillet steak, t-bone steak, rump steak, sirloin or porterhouse or New York steak etc., just to name a few.
Although not a steak lovers’ choice, a cut of beef I often like to use in my curries, stews and stir fries is blade steak. This cut comes from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. This is a great value steak and a popular cut among many Asian people because it is lean, has a firm texture and is flavoursome. As it has a line of connective tissue down the middle, it is best suited for slow cooking methods eg., in curries and stews where the meat is simmered over a certain period of time to bring out its flavour and tenderness. It can also be eaten pan-fried, as a slow braise or cut into strips for a stir fry. I have tested this recipe only with blade steak however you may experiment with other steaks if you like more juicier steaks such as Scotch fillet or sirloin steak which are of course expensive cuts in comparison to blade steak. If you are using a different steak, the cooking times may vary. Please use your own discretion with the cooking time as other steaks may cook in lesser time than the recipe below.
The catalyst for creating my own version of Beef Chilli comes from eating a similar dish when I lived in Bandra at a small Indian-Chinese joint on Hill Road. I used to love eating Indian-Chinese on the weekends and this place served delicious Indian-Chinese at an affordable price. Of course, that version was more spicier and had a few more sauces incorporated into the recipe. I have kept this recipe mild and simple.
This steak can be quite tough because of the connective tissue running down the centre of the steak however, if cooked correctly, it is an economical and tasty option for meat lovers. Here’s an Indo-Chinese Beef Chilli recipe in which I have tenderised the beef with bi-carb of soda, then marinated with simple ingredients and finally finished off cooking on low to medium heat in a non-stick wok to bring out the texture, flavour and taste of this cut. You may use a heavy based non-stick pan if you do not have a wok but you will need to cook on low to medium heat and ensure that the meat does not dry out during cooking. Add a dash of water from time to time to avoid the meat from drying out.
Enjoy!
If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on instagram @lavina_mendonsa.
Indo-Chinese Beef Chilli
Ingredients
- 750-800 g beef blade steak
- 2¼ tsp. bi-carbonate of Soda
- 2½ tbsp. soy sauce
- 2 tbsp. mature red wine vinegar or good quality red wine vinegar
- ½ tsp. salt or to taste
- 2 tsp. white sugar
- 2 tsp. Kashmiri Chilli Powder or to taste
- ½ cup oil
- 7 green chillies slit or to taste
- 1 tsp. fish sauce
- 1 large onion cubed
- 1½ tbsp. corn flour
- 2 tbsp. spring onions for garnish
Instructions
- Trim excess fat from beef and cut across the grain into thin strips.
- Add beef to a deep glass bowl. Sprinkle the bi-carb-soda and combine with beef. Set aside for 30 minutes. Rinse with water and drain well. Pat dry with paper towel and set aside.
- In another deep bowl, combine soy sauce, vinegar, salt, sugar and Chilli Powder. Marinate the beef for 1 hour.
- Heat oil in a wok on low to medium and cook the marinated beef for 20 minutes or as per your liking. Keep stirring from time to time and add 3 tbsp. water from time to time if the meat gets dry. The beef tastes best if it is cooked in its own juices however use water sparingly if beef is starting to dry out.
- Add green chillies and fish sauce and cook for 1 minute stirring to combine with beef.
- Add onion and cook for 5 more minutes stirring from time to time. Add ½ cup of water and give it a good stir and simmer for 2 minutes.
- Combine corn flour with half cup water and add to beef. Stir for a minute or until thickened.
- Best served immediately garnished with spring onions on a bed of plain rice.
Notes
- You may remove the seeds from green chillies if you prefer only the flavour and not the spiciness.
- I used Maggie Beer's Aged Red Wine Vinegar however you may use any good quality red wine vinegar.
- You may sprinkle toasted sesame seeds, freshly cut green and red chillies as a garnish along with spring onion.
- This recipe makes two to three large servings or four medium servings.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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Made this today for a quiet Sunday lunch on this day1 of Sydney Lockdown. The recipe was easy to make and did lift our spirits as it was very tasty ????
Used the same red wine vinegar as mentioned and cut down on the chillies as my kids prefer the less spicy version.
Hi Astria
Firstly, thank you for trying out my Indo-Chinese Beef Chilli and secondly, for your feedback. I am thrilled to hear that you ventured into your kitchen on day 1 of Sydney Lockdown and the finished dish lifted your spirits. It is delightful to hear that it turned out tasty when you tried it first time round. Yes, please adjust the spice level to suit your family needs as children generally like medium to low spiced curries and dishes. Thank you again for your feedback and appreciation.