Tuesday, May 1, 2012

Fried Beef (Ame Pyot Kyaw)

This is the type of fried beef we grew up eating. It is similar to the Crispy Fried Chicken I've posted in the past where you boil or cook the meat first before frying. It is quite simple to prepare but since it needs to be cooked until beef is very tender, it will take longer time to cook than chicken. I usually use pressure cooker for preparing this. You can adjust the crispiness of the meat during the frying process. The longer you fry the crispier but little harder it will get. Some people like to fry just for few minutes until golden brown so that it is soft and tender. I personally like it quite crispy and almost ‘Jerky’ like so I fry for longer time, which also makes the meat darker in color. Back home, after deep frying the beef, we like to keep the meat in the oil that was used for deep frying and served it that way but I usually drained the oil after frying.

This can be served with Dal, Achin Hin or Eli Palat along with steamed rice.

Fried Beef

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 40 to 45 minutes

2 pounds Beef (I used Beef Stew Meat) – cut into 2 x 1 inch pieces
2 tablespoons Ginger – grated or finely chopped
2 tablespoons Garlic – crushed or finely chopped
4 tablespoons White Vinegar
3/4 teaspoon Turmeric Powder
Salt to taste
Oil for frying

  1. In a pressure cooker pot, combine beef with ginger, garlic, vinegar, turmeric powder, salt and 1/4 cup of water.
  2. Pressure cook over low heat for 3 whistles or 3 to 4 minutes after cooker starts steaming, turn off heat and keep aside.
  3. Once pressure is released, open the pot and if there is any water left, cook over high heat until all water has been evaporated.
  4. Deep fry the beef over medium heat until desired crispiness.
  5. Serve hot or at room temperature.
Note: If cooking without pressure cooker, fill enough water to barely cover the beef and cook covered over low heat until beef is tender for about 1 hour. Once tender, open lid and cook over high heat to let water evaporate.

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