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Cornet of black pepper beef recipe

Created by Peter Kuruvita

1 comments

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Cuisine: Sri Lankan

Ingredients

250g 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
Betel leaves
1 tsp green peppercorns
100ml vegetable oil
3 cloves garlic
1 sprig curry leaves
½ onion, thinly sliced

Garnish
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

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Preparation

Place 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.

If you enjoyed this Cornet of black pepper beef recipe then browse more Sri Lankan recipes, meat recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Sri Lankan Restaurants

Displaying 10 of 34 Sri Lankan Restaurants.

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2.	Blue Elephant		Pennant Hills
3.	Radio Cairo		Cremorne
4.	Annalakshmi on the Swan		Perth
5.	7 Spices		Applecross
6.	Woodapple		Hampton
7.	Tas Ceylon		Lenah Valley
8.	Banana Leaf		City
9.	Jazzi's Indian & Continental Restaurant		South Hurstville
10.	Flavour of Ceylon		Parramatta

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Comments (1)

18 Nov 2011 12:03 AEST

George

Thank you for this series! This LOOKS soooooo healthy as can be! Simple, easy directions and ingredients...which has inspired the desire cooking this "BY ME!"

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