Dried Bombay Beef
Prep time
Cook time
Total time
Serves: 4
  • 1¼ to 1½ lbs (600g to 750g) beef fillet, cut into very thin strips
  • 1 teaspoon Asian red chili powder or cayenne pepper
  • 1 teaspoon red chili flakes
  • 1 piece of fresh ginger, 1-in (2.5-cm), peeled and grated
  • Salt, to test
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons coconut oil (optional)
  • Oil, for deep frying
  • 1 red onion (about 5 oz/150g), sliced
  • 2 dried chili peppers, broken in half
  • 2 fresh chili pepper, slit
  • 1 teaspoon sugar
  • Juice of 2 limes
  • 3 tablespoons rice flour
  1. Mix the sliced beef with with half the red chili powder, the chili flakes, ginger, salt, and pepper in a large bowl. Add the coconut oil, if using, and mix well. Let the meat marinate for 15-20 minutes before cooking.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the onion, red chili peppers, green chili peppers, remaining red chili powder, and a pinch of slat. Cook stirring constantly, for 5-6 minutes until the onion is soft and translucent. Add the sugar and fry for a few more minutes until the onion begins to caramelize. Add the lime juice and take the pan off the heat.
  3. Heat 2 inches (5 cm) of oil in a kadhai, small wok, or large saucepan over medium heat to 325F (160C) on a deep-fry or a candy thermometer. Toss the beef in the rice flour until brown and crisp. Drain on a plate lined with paper towels. When all the beef had been cooked, toss the beef strips with the onion mixture and sliced chili. Transfer to a warm plate and serve immediately.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2015/10/19/dried-bombay-beef/