Cornet of black pepper beef recipe
- Cuisine: Sri Lankan
Ingredients250g beef fillet or trimmed sirloin, sliced thinly against the grain
3 kochi chilli, finely sliced
Juice of 1 lime
50g black peppercorns, coarsely ground
½ tsp salt
1 tsp green peppercorns
100ml vegetable oil
3 cloves garlic
1 sprig curry leaves
½ onion, thinly sliced
2 tomato, deseeded, quartered
1 capsicum pepper, deseeded, sliced
1 cucumber, peeled, deseeded, cut into thin batons
½ onion, sliced
½ bunch coriander
2 green shallot, chopped into strips
PreparationPlace the beef, kochi chilli and lime juice in a bowl. Toss to coat the beef. Add the pepper and salt, and toss again. Set aside to marinate for 5 minutes.
Meanwhile, prepare the betel leaf. Form the leaf into a cone shape and secure with a toothpick. Repeat with remaining leaves.
Add the green peppercorns to the beef and stir to combine.
Heat the oil in a wok over high heat. When the oil is very hot, add the garlic, curry leaves and onion.
Once the garlic has browned, add the beef and stir-fry, stir constantly, ensuring the heat of the wok doesn’t drop.
Remove the beef from the wok after a few minutes, or once it has browned.
To serve, place a small portion of the beef in the betel leaf cone. Top with the tomato, capsicum, pepper, cucumber, onion, coriander and green shallots.
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