This is something that I remember my Dad make and hence the dish is named Daddy’s Fried Beef. It is pretty simple to make – all you need it a good cut of beef. The fried beef turns out flavorsome as the beef is cooked in its own juices.
Serves: A Family of Four
Prep. Time: 30 Mins + Marination
Cooking Time: 25 to 30 Mins
- Beef (undercut) – 500 gms
- Pepper (freshly ground, slightly coarse) – 1 tbsp. or more
- Ginger Paste – ¼ inch (grind to a paste)
- Garlic Paste – 8 cloves (grind to a paste)
- Bancal Sauce – 3 tbsp.
- OR Worcestershire Sauce – 2 tbsp.
- Lime – 1 medium
- Butter – 1 tbsp. (optional)
- Oil – 2 tbsp.
- Salt – 1 tsp.
Step 1: Slice / cut the meat. Wash and drain well. Tenderise the meat using a meat mallet. Marinate with salt, lime juice, ginger-garlic paste, Bancal sauce (or Wooster) and pepper powder for at least an hour.
Step 2: When the meat has marinated, heat the oil in a pan. Place the meat slices on the pan and sear on both sides on high heat.
Step 3: Add ¼ cup hot water and cook covered on low heat for 15 minutes till the meat is done (cooking time depends on the cut of meat).
Step 4: Once the meat is cooked, keep the lid open and let all extra juices dry out.
Step 5: Add the butter (optional) and turn the meat over to coat with the butter. Switch off the heat. Daddy’s Fried Beef is ready to serve 🙂
What is Bancal Sauce? Sounds interesting. Better than Worcestershire sauce. Please post the recipe of Bancal Sauce. Thank you
It is a Goan made Wooster Sauce available in Goa. And it does have a distinct taste. I bet the recipe would probably be a trade secret.
Hi I seem to have a problem printing the recipe. Any idea why?
I’m so sorry. We had to turn off printing or saving!
Can you give more detail on the cut of meat you use? These terms vary so much between countries. BTW I’ve seen one thousand food web sites and yours is absolutely top 1%.
Also BTW pressure cookers aren’t commonly used many places and vary in operation. Are you able to give non-pressure-cooker instructions?
We used the undercut for this recipe. If you use this cut it generally does not require any pressure cooking. You can refer to this link to know more : https://en.wikipedia.org/wiki/Beef_tenderloin
If you cannot use a pressure cooker, you would have to slow cook the meat on low heat in a thick bottomed pan and covered, for an hour or more. Alternately, you can use natural meat tenderizers like ground raw papaya skin or some other readily available tenderizers off the shelf (but we find it changes the texture of the meat altogether).
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