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Milk Street Bowtie Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

4 Servings

50 minutes

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On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years, and its port city served as a trading hub between Europe and points east. Not surprisingly, the food and cooking of the region fuses ingredients, flavors and techniques from different parts of the world. Chili-fry, a Goan creation, is a sort of meat and vegetable stir-fry. Potatoes aren’t always included in chili-fry, but we like the substance and heartiness they bring to the dish (but they do need to be precooked in the microwave). If you’re looking for lots of spicy heat, leave the seeds in one or both of the chilies.

4

Servings

Tip

Don’t stir the beef for the first two to three minutes after adding it to the skillet. Allowing it to cook undisturbed develops better browning, which translates to deeper flavor. Once the bottoms are nicely caramelized, occasional stirring is good to help the pieces cook evenly.

50 minutes

1 teaspoon ground cinnamon
1 teaspoon ground turmeric
Kosher salt and ground black pepper
1 pound beef sirloin tips or tri-tip, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into ¾-inch cubes
3 tablespoons grapeseed or other neutral oil, divided
1 medium yellow onion, halved and thinly sliced
1 pint cherry or grape tomatoes, halved
2 Fresno or serrano chilies, stemmed, seeded and finely chopped
1 tablespoon finely grated fresh ginger
3 medium garlic cloves, minced
2 tablespoons cider vinegar
1/2 cup lightly packed fresh cilantro, roughly chopped
Ingredients
  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 1

    pound beef sirloin tips or tri-tip, trimmed and cut into 1-inch pieces

  • 1

    pound Yukon Gold potatoes, peeled and cut into ¾-inch cubes

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    pint cherry or grape tomatoes, halved

  • 2

    Fresno or serrano chilies, stemmed, seeded and finely chopped

  • 1

    tablespoon finely grated fresh ginger

  • 3

    medium garlic cloves, minced

  • 2

    tablespoons cider vinegar

  • ½

    cup lightly packed fresh cilantro, roughly chopped

Directions

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

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Reviews
Michael Y.

I'm not seeing "sirloin tips" at the store. Is there an alternative?

John E.

Really enjoyed this. Used garam masala instead of cinnamon and turmeric. Similar to the Milk Street lomo saltado recipe but different spice profile.

Katherine K.

The recipe calls for a tri-tip if the sirloin tips are unavailable. I think it is a cut which is found in New England, never seen it here in St. Louis and we do have a lot of beef.

Lynn C.

Hi Michael and Katherine -

Sirloin tips are sometimes sold as flap meat, however it can also be sometimes be called bavette steak. If you can't find flap meat you can also try this with skirt, flank, or flatiron steak. These cuts are slightly more lean than flap meat, but should still work fine in the recipe.

Best,
The Milk Street Team

Michael Y.

I used flank steak. This was very good and simple to prepare. Bravo.