by Sarah Mir · Updated November 22, 2020
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There are expressions that don't translate into English with the same oomph they have in Urdu. "Gari mein thhoosna" is one of them and it is a hallmark of the Pakistani experience. It basically means to stuff yourselves into the car, and I mean stuff. Somehow in English it doesn't capture the enthusiasm of children piled onto adults as the 25 people in the house pack themselves into two cars to head out for Chinese food. We would arrive at a Chinese restaurant decorated in the traditional red and gold, places that always knew how to put together enormous tables in minutes. Then soon enough it would be time to inhale the mellow smells of the Chicken Corn Soup (a must) when it arrived and wait with considerable enthusiasm for the "sizzlers", the beef dishes served on hot plates, literally sizzling and smoking as they make their way over. Someone always burnt their tongue sneaking in that extra charred piece. I may or may not be that someone trying to subtly steal a piece of the Beef Chilli Dry.
The idea that this kind of Chinese was specific to the Hakka region was unknown to me at the time. For me this was just Chinese food. When I got to the US and my brother took great pains to me to explain what Hakka food was. I listened earnestly, but did not really comprehend what that meant until I got to college and ordered my first Chinese takeout. It was suspiciously devoid of dried chillies or green chillies or really any chilli. Aah. This Beef Chilli Dry has no red chillies, but the green kind are integral.
This Beef Chilli Dry is my mothers recipe. It is a dish she has made for us a million times over and one that I have made often, but somehow never enough. It also is not one of those things that hangs around forever. I typically make it with my non fried Chinese Rice and Hong Kong Chicken, both recipes that I will share soon.
The China-Pakistan Connection
Before I go on to the exact recipe for Beef Chilli Dry it occurs to me that I should point out that the reason that Chinese restaurants have always been an integral part of the Pakistani food scene is the shared border with China. It has resulted in close trade ties and the community that calls Pakistan home. Pakistani Chinese restaurant food has traditionally been made by Chinese Pakistanis.
If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !
Print Recipe
4.67 from 15 votes
Pakistani Chinese Beef Chilli Dry
A Hakka style Beef Chilli Stir fry recipe that packs a strong flavour punch
Prep Time8 minutes mins
Cook Time17 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Hakka, Indo-Chinese, Pakistani
Keyword: Pakistani recipe, Hakka recipe
Author: Sarah Mir
Ingredients
- 1 lb thinly sliced beef strips
Marinade Ingredients
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp soy sauce
- 1 egg white whipped
- 1 tsp oil
Stir fry ingredients
- 2 cloves garlic (crushed or minced)
- 2 Green Pepper, cut into strips
- 4-6 Green Chillies, cut into strips
- 1 tbsp soy sauce
- ½ tsp white pepper
- ½ tbsp vinegar
- Oil for cooking
Instructions
Marinade the beef strip in the marinade ingredients for thirty minutes
Pour a lug of oil into a hot wok and stir fry the garlic till it starts to sizzle and change coloue
Now stir fry the beef, I like to get nice caramelly bits
Keep moving the beef around in the wok so it doesn't stick together, it cooks fairly quickly
Add the strips of green pepper and chillies as well as the remaining ingredients, stir fry on high for 2-3 minutes, taste, adjust seasoning if needed with vinegar, pepper and soy. (I always add more!)
Notes
This recipe is quick to cook and best served fresh!
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Reader Interactions
Comments
Sumbul Jafri saysYes Sarah....those were the days. Great fun filled ones.
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- Nadia Ahmed says
Do you whip the egg white till it forms stiff peaks?
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- sarahjmir@gmail.com says
nope just whisk to break up!
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- Nadia says
I made it and it was delicious!
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- Rabia says
What cut of beef did you use? Going to ditch the vegetarianism this week to make this...😁
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- sarahjmir@gmail.com says
Hey Rabia! AM SO SO SORRY - I don't know what was happening here that I missed this from weeks ago! I am full on lame and go to my super desi butcher and ask him for pasandas. That said, I believe standard beef fillets work well. DO let me know how it goes!
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- Eraj says
Lol I heard the term "hakka chinese" after landing in Canada too (I'm still convinced its desi Chinese that doesnt exist on mainland China) 😅 that said, i love beef chili dry and I never knew how to make it. I will try this, it looks so good!
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- Mindpeace camping says
We always have to with Chinese egg rice...Delicious !!!
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- Susan says
This recipe sounds great Sarah. And I love how you talk about your childhood memories. Lovely post!
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See Also15 Best Winter Squash Recipes- sarahjmir@gmail.com says
Aww thank you Susan! that means SO much!
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- Aashi says
Hey Sarah, I just had to crawl out of the blanket and say this. You taught me how to make kickass dum keema and psanday among other things. I am going to try the beef chilli dry tomorrow. I just really am bad at frying so was wondering if you could let me know if in step 3, do you keep the heat at slow or medium slow or medium. sorry for such a dumb question. Also, thank you again!
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- sarahjmir@gmail.com says
Hi Aashi!!! First of all thank you so so much for your sweet words! Secondly that's a great question - stir fries are usually on high heat. So sorry for the late response. Happy Cooking!
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- Asra SIddiqui says
I tried this just now! such a fantastic easy quick recipe. My mom is the most strict critic when it comes to my cooking and she usually only takes one bite out of what I make but she actually liked it had it for dinner!
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- sarahjmir@gmail.com says
Alright!!! Nothing like a mother's approval! I am also loving the idea of sesame seeds in there!
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- Asra SIddiqui says
Also, I added some sesame seeds in the oil with the garlic! turned out perfect
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- Saadiq Baqai says
Tried making this last night. It was delicious. Took me back to my days in Pakistan. Thank you for sharing this.
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- sarahjmir@gmail.com says
I am absolutely thrilled to hear that!
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- Fahad says
Hmm, I didn't wake my wife up and tried to follow the instructions but guess I still suck at cooking so I messed up. Well beef was still tender afterwards so I ate it up, cleaned up the mess that comes with stir fry and wife didn't notice a thing. So a win win I supposed.
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- sarahjmir@gmail.com says
Hi fahad! I am so sorry to hear it didn't pan out the way you hoped. Can you possibly tell me what was wrong with it? Perhaps next time you can surprise your wife with the actual thing although I am pretty impressed with the clean up job
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- Ibrahim Vardag says
What beef should we use? I have Tenderloin on hand. Can I use it?
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- Ibrahim Vardag says
Also, do I have to boil beef tenderloin in a pressure cooker or can i just use it without? I am a fan and made this exact recipe with chicken instead a few days ago and I loved it! I wanted to try it with beef this time tho.
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- sarahjmir@gmail.com says
Hi Ibrahim! Slice your tenderloin super thin and then stir fry on high! Happy Cooking!
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- Asad Malik says
I fried and fried the thinly sliced beef strips that were marinated as told. They remained raw and not cooked. Made me have a very bad face. All ingredients, all efforts gone to waste. Thank you!
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- sarahjmir@gmail.com says
Hi Asad! I am quite surprised to hear that, beef strips cook very quickly but clearly yours needed more time. Perhaps next time you should test the meat for doneness?
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- Kiran Kamran says
I want to ask if I don’t have the under cut,will it be tender after frying?can I boil it first?
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- sarahjmir@gmail.com says
I'd just simmer it!
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- Shafaq says
Great recipe! Made this yesterday and it turned out brilliant. This one is definitely when you’re feeling nostalgic.
Sending you duas and love!
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- Sarah Mir says
HI Shafaq! so so glad to hear that! thank you for the comment!
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