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Goan Chili-Fry with Beef and Tomatoes

Goan Chili-Fry with Beef and Tomatoes

By Calvin CoxFebruary 17, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes

On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years and its port city served as a trading hub between Europe and points east. Not surprisingly, Goan cuisine features a fusion of influences and flavors. Chili-fry, a Goan creation, is a sort of stir-fry, typically made with lamb or beef. In an Indian kitchen, a kadai or karahi—both words for an Indian wok—might be used to prepare this dish, but a nonstick skillet gets the job done nicely. If you’re looking for a dish with lots of spicy heat, leave the seeds in one or both of the chilies.

Tip

Don’t stir the beef for the first three to four minutes after adding it to the skillet. Allowing it to cook undisturbed develops better browning, which translates to deeper flavor. Once the bottoms are nicely caramelized, occasional stirring is good to help the pieces cook evenly.

Ingredients
  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 2

    pounds beef sirloin tips or tri-tip, trimmed and cut into 1-inch chunks

  • 2

    tablespoons grapeseed or other neutral oil, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    tablespoon finely grated fresh ginger

  • 3

    medium garlic cloves, minced

  • 2

    Fresno or serrano chilies, stemmed, seeded and finely chopped

  • 1

    pint cherry or grape tomatoes, halved

  • 2

    tablespoons cider vinegar

  • ½

    cup lightly packed fresh cilantro

Step 1

In a small bowl, stir together the cinnamon, turmeric and 1 teaspoon each salt and pepper. Sprinkle half of the spice mix onto the beef and toss to combine; set the remaining spice mix aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned on the bottom, 3 to 4 minutes. Stir and cook, stirring occasionally, until no longer pink on the exterior, another 2 to 3 minutes; transfer to a plate.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Stir in the ginger, garlic, chilies and the remaining spice mix; cook, stirring, until fragrant. Add the beef and accumulated juices to the pan along with the tomatoes and cook, stirring, until the tomatoes begin to soften, 1 to 2 minutes.

Step 4

Off heat, stir in the vinegar and half the cilantro, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining cilantro.