Entree: Sri Lanka – Kandyan Highlands – බීෆ් බදුන් ➤ Bīf Badun (Spicy dry-fried beef tossed with Sri Lankan spices and coconut from the Kandyan Highlands)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 35 min

Ingredients

- 1.5 lb (680 g) beef flank or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 green chilies, slit lengthwise
- 1 sprig fresh curry leaves (about 10–12 leaves)
- 1/2 tsp (2 g) mustard seeds
- 1/2 tsp (2 g) fenugreek seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) roasted curry powder or Colombo powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) lime juice
- 3 tbsp (45 g) grated fresh coconut or desiccated unsweetened coconut
- 1/2 tsp (2.5 ml) salt, or to taste
- 2 tbsp (30 ml) water or beef stock
- Fresh cilantro (coriander) for garnish

Instructions

1. Heat a dry skillet over medium heat and toast the mustard and fenugreek seeds 1–2 minutes until fragrant; remove and lightly crush them. In the same skillet toast the grated coconut until golden, then set aside.
2. Combine the sliced beef with turmeric, ground cumin, roasted curry powder, black pepper and salt; toss to coat and let sit 10 minutes to absorb spices.
3. Heat the vegetable oil in a large wok or heavy skillet over medium-high heat. Add sliced onion and cook 4–5 minutes until soft and beginning to brown.
4. Add minced garlic, ginger, slit green chilies, crushed toasted seeds and curry leaves. Stir-fry 1–2 minutes until aromatic.
5. Increase heat to high, add the spiced beef in a single layer and sear without moving for 1 minute, then toss and continue to stir-fry until the beef is browned and most moisture has evaporated about 6–8 minutes.
6. Add sugar, lime juice, toasted coconut and 2 tbsp (30 ml) water or stock to deglaze any browned bits; stir and cook an additional 1–2 minutes until flavors meld and mixture is relatively dry but glossy.
7. Taste and adjust salt or lime. Garnish with fresh cilantro and serve hot with steamed rice or traditional red rice.