Sri Lankan Devilled Beef is a bold and spicy stir-fry. It delivers the perfect balance of heat, tanginess, and sweetness in every bite. Tender strips of beef are quickly seared until beautifully caramelized. They are then tossed with vibrant bell peppers, onions, tomatoes, and green chilies. A glossy sauce covers the beef. It is made with chili paste, soy sauce, vinegar, and a touch of sugar. This sauce gives the dish its signature “devilled” flavor profile: spicy, sweet, and slightly smoky with a hint of acidity.
This dish is a staple in Sri Lankan restaurants and pubs, often served sizzling hot right out of the wok. This recipe transforms simple ingredients into something irresistible. Layers of flavor build from the aromatics, the seared beef, and the sticky, punchy sauce. Devilled Beef is quick to make and comes together in minutes. It is perfect for weeknight dinners. It is also ideal for last-minute entertaining when you want big flavor without a lot of work.
Enjoy this spicy beef stir-fry with your choice of fried rice, noodles, or paratha. A warm bowl of steamed rice works just as well. It brings restaurant-style Sri Lankan flavor straight to your table. It’s vibrant, saucy, and addictive—one of those dishes you’ll find yourself craving again and again.
Sri Lankan Devilled Beef – A delicious spicy dry beef curry. It combines Sri Lankan and Chinese cuisine with devilishly flavorful results! Can be made with chicken, pork, lamb or mutton as well.
Ingredients: Sri Lankan Devilled Beef
For the beef
- ▢ 1 lb chuck beef cut into thin strips
- ▢ 1 tsp Sri Lankan curry powder
- ▢ ½ tsp salt
- ▢ 1 ½ tsp sugar
- ▢ ½ tsp black pepper freshly cracked
- ▢ 3 tbsp oil
For the Devilled Beef Curry
- ▢ Red onions cut into the same size as the peppers
- ▢ 2 tbsp ginger garlic paste
- ▢ 1 tomato cut into wedges
- ▢ 3 – 4 banana peppers or anaheim peppers cut into rings or squares
- ▢ 3 – 4 green chili peppers (jalapeno or serrano or other) cut into slices optional
- ▢ 1 tsp Sri Lankan curry powder
- ▢ ¼ cup tomato ketchup
- ▢ 1 tbsp apple cider vinegar or coconut vinegar, white wine vinegar
- ▢ 1 tbsp soy sauce more if needed
- ▢ 1 tbsp crushed chili flakes reduce to ½ tbsp or more depending on your heat preference
Instructions: Sri Lankan Devilled Beef
For the Beef
- Place all the ingredients for the beef in a bowl (except the oil), and mix well. Leave the beef to marinate for at least 30 minutes.
2. Place the oil in a non-stick pan and heat over medium high to high heat. When the oil is hot, add the beef and stir-fry until the beef starts to caramelize.
3. Remove the beef from the pan and set aside.
For the Devilled Beef Curry
- Into the same non-stick pan, add ginger and garlic and stir-fry just for a few seconds.
- Add the onion, tomato, banana peppers and green chili peppers and the cooked beef.
3. Stir-fry to mix through. Add the curry powder, sugar, ketchup, vinegar, and soy sauce and stir-fry for a few minutes. When the peppers have slightly softened, add the crushed chili flakes (and more soy sauce to taste). Mix for a minute and then remove it from the heat.
4. Serve with rice.
Serving Suggestions
- Steamed rice: The classic pairing — the spicy, tangy sauce soaks into the rice beautifully.
- Sri Lankan fried rice: Restaurant-style combo; devilled dishes are often served this way in Sri Lankan cafés.
- Egg or vegetable noodles: Toss the devilled beef over stir-fried noodles for a full meal.
- Paratha or naan: Perfect for scooping up every bite of saucy beef.
- Coconut roti: Adds a subtle coconut flavor that balances the spiciness.
- Warm buttered dinner rolls or brioche buns: Turns it into an irresistible devilled-beef sandwich.
- Salad side: A simple cabbage, carrot, and cucumber salad helps cut the heat.
Pro tip: Serve with fresh lime wedges — a squeeze of lime right before eating brightens all the flavors.
Notes & Tips for Sri Lankan Devilled Beef
- Slice against the grain: Cut the beef against the grain. This helps keep it tender, especially when cooking quickly on high heat.
- Marinate briefly: Even 10–15 minutes makes a difference. A little soy sauce and vinegar help tenderize the meat and boost umami.
- High heat is key: Stir-fry on high heat to sear the beef. Keep vegetables crisp. This technique gives devilled dishes their signature caramelized edges.
- Don’t overcrowd the pan: Overcrowding traps moisture, causing the beef to steam instead of sear. Cook in batches if necessary.
- Adjust heat to taste: Add more chili paste or crushed red chili flakes for extra spice. Reduce the amount for a milder version.
- Use a mix of bell peppers: Red, yellow, and green peppers add color and natural sweetness that balances the heat.
- Add tomato at the end: Tomatoes release moisture. Add them during the last moments of cooking so the sauce stays glossy and not watery.
- More sauce? Add 1–2 tablespoons extra ketchup and 1 teaspoon sugar along with a splash of soy sauce and vinegar.
- Better next day: If you have leftovers, devilled beef tastes even more flavorful after the spices meld in the fridge.
- Serving suggestion: Serve over steamed rice, fried rice, naan, paratha, or stir-fried noodles for a restaurant-style meal.
Frequently Asked Questions
Q: What is “devilled” style in Sri Lankan cooking?
A: “Devilled” is a spicy, sweet, and tangy stir-fry. It is made with chili paste, soy sauce, vinegar, and a touch of sugar. It creates a glossy, bold sauce that coats the meat and vegetables.
Q: What cut of beef should I use?
A: Tender cuts like sirloin, flank steak, ribeye, or tenderloin are best. Slice them thinly against the grain for utmost tenderness.
Q: Can I use leftover cooked beef?
A: Yes! Just add the cooked beef at the end. Toss briefly to heat it through. It won’t need much cooking time.
Q: How spicy is this dish?
A: Typically medium to spicy. You control the heat level by adjusting the chili paste, fresh chilies, or red chili flakes.
Q: Can I make this less spicy?
A: Yes — reduce the chili paste and use mild bell peppers. A little extra ketchup can also soften the heat.
Q: Can I add more sauce?
A: Definitely. Add extra soy sauce, ketchup, vinegar, and a teaspoon of sugar to create a thicker and saucier version.
Q: Can I substitute beef with another protein?
A: Absolutely. This same devilled sauce works with chicken, shrimp, pork, tofu, or even mushrooms for a vegetarian version.
Q: Why did my beef turn tough?
A: Usually from overcooking or slicing with the grain. Beef cooks in seconds in a hot pan — remove as soon as it browns.
Q: Is vinegar necessary?
A: Yes — vinegar gives devilled dishes their signature tang. You can use white vinegar, apple cider vinegar, or rice vinegar.
Q: Can I make this ahead?
A: You can prep and marinate the beef ahead of time, but stir-fry just before serving. Devilled dishes taste best fresh.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, not in the microwave if possible, to keep the vegetables crisp.
Sri Lankan Devilled Beef
Sri Lankan Devilled Beef is a bold, spicy stir-fry that delivers the perfect balance of heat, tanginess, and sweetness in every bite. Tender strips of beef are quickly seared until beautifully caramelized, then tossed with vibrant bell peppers, onions, tomatoes, and green chilies. A glossy sauce—made with chili paste, soy sauce, vinegar, and a touch of sugar—coats the beef, giving the dish its signature “devilled” flavor profile: spicy, sweet, and slightly smoky with a hint of acidity.
Ingredients
For the beef
- 1 lb chuck beef cut into thin strips
- 1 tsp Sri Lankan curry powder
- ½ tsp salt
- ½ tsp black pepper freshly cracked
- 3 tbsp oil
For the Devilled Beef Curry
- Red onions cut into the same size as the peppers
- 2 tbsp ginger garlic paste
- 1 tomato cut into wedges
- 3 - 4 banana peppers or anaheim peppers cut into rings or squares
- 3 - 4 green chili peppers (jalapeno or serrano or other) cut into slices optional
- 1 tsp Sri Lankan curry powder
- ¼ cup tomato ketchup
- 1 tbsp apple cider vinegar or coconut vinegar, white wine vinegar
- 1 tbsp soy sauce more if needed
- 1 tbsp crushed chili flakes reduce to ½ tbsp or more depending on your heat preference
Instructions
For the Beef
- Place all the ingredients for the beef in a bowl (except the oil) and mix well. Leave the beef to marinate for at least 30 minutes.
- Place the oil in a non-stick pan and heat over medium high to high heat. When the oil is hot, add the beef and stir-fry until the beef starts to caramelize.
- Remove the beef from the pan and set aside.
For the Devilled Beef Curry
- Into the same non-stick pan, add ginger and garlic and stir-fry just for a few seconds.
- Add the onion, tomato, banana peppers and green chili peppers and the cooked beef.
- Stir-fry to mix through. Add the curry powder, sugar, ketchup, vinegar, and soy sauce and stir-fry for a few minutes. When the peppers have slightly softened, add the crushed chili flakes (and more soy sauce to taste). Mix for a minute and then remove it from the heat.
- Serve with rice.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 36gSaturated Fat: 10gUnsaturated Fat: 26gCholesterol: 101mgSodium: 397mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 33g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
