Devilled beef

Name: Devilled beef
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 300 g (10½ oz) beef fillet or sirloin, thinly sliced against the grain; 2 long red chillies, thinly sliced; 60 ml (2 fl oz/¼ cup) Sri Lankan chilli tomato ketchup; 1 leek, white part only, cut into 2 cm (¾ in) pieces; 1 sprig fresh curry leaves, leaves picked; 2 banana chillies, cut into thin rings; 2 garlic cloves, thinly sliced; 60 ml (2 fl oz/¼ cup) vegetable oil; 1 onion, cut into 2 cm (¾ in) pieces; 2 vine-ripened tomatoes, cut into 8 wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

This is another hotel speciality. I am not sure of its origins but it seems to be a mix between a Chinese sweet and sour dish and a European stew. It is found on almost every menu in Sri Lanka; or you can request it, as everyone knows how to make it. It is perfect with a cold beer.

Ingredients

60 ml (2 fl oz/¼ cup) vegetable oil
1

Asia
Sri Lanka
Main course
Spicy

Method

Heat the oil in a heavy-based saucepan or wok until it is just smoking. Add the onion, leek, curry leaves and garlic and cook over high heat for 4 minutes, then add the banana chilli and tomato and cook for another 3 minutes or until soft.

Add the beef and red chilli and cook for 3 minutes, then add the chilli tomato ketchup and cook for another 1–2 minutes or until hea