Description
Chilli Beef is a spicy Indo-Chinese dish made by stir-frying marinated beef strips with chilies, garlic, onions, and bell peppers in a tangy soy-based sauce. Originally popularized in Kerala’s Anglo-Indian and Christian communities, especially in cities like Kochi and Kottayam, it has become a staple in fusion-style restaurants and home kitchens across South India.
The beef is thinly sliced and marinated with soy sauce, vinegar, pepper, and cornflour before being flash-fried until crisp. It is then tossed in a hot wok with garlic, green chilies, onions, capsicum, and a blend of chili sauce and soy, giving it a glossy finish and bold, peppery heat. The dish can be served dry as a starter or with gravy alongside fried rice or noodles.
Chilli Beef remains a favorite in Kerala’s Indo-Chinese menus and among diaspora food lovers in cities like Mississauga, Brampton, and Edmonton.
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