The Secret Behind This Flavorful Dish
Searing beef in batches at high temperatures creates a delicious crust while keeping the meat tender. By sautéing garlic, ginger, and garam masala with fresh tomatoes, you develop a rich sauce that’s both aromatic and flavorful. Adding tomato paste not only thickens the sauce to a luxurious consistency but also intensifies the tomato flavor.
Beef wet fry—a dish featuring succulent bite-sized pieces of beef enveloped in a thick tomato-based sauce—is beloved across Kenya and is one of my go-to meals for busy weeknights. Growing up in Kenya, family dinners often revolved around this hearty stew served alongside ugali (a traditional cornmeal dish) or fluffy white rice, all lovingly prepared by my grandmother.
A Kenyan Classic: Wet Fry
In Kenya, “wet fry” is a common cooking method enjoyed nationwide. It typically involves sautéing meat—be it lamb or beef—in a savory tomato-based sauce. This dish pairs perfectly with ugali or rice, just as I remember from my childhood. Its robust flavors combined with straightforward preparation make it an ideal choice for weeknight dinners. My version draws inspiration from traditional recipes but utilizes sirloin steak for quicker cooking without sacrificing taste.
Quick Preparation with Sirloin Steak
While many households use tougher cuts like lamb leg or beef chuck for wet fry—often boiling them first to achieve tenderness—I prefer using sirloin steak when preparing this dish in the U.S. This tender cut eliminates the need for lengthy boiling times before searing, allowing me to save over an hour on cooking time.
In this recipe, I slice sirloin into thin strips and sear them in batches over high heat to achieve optimal browning without overcrowding the pan—this prevents steaming and ensures each piece has that coveted flavorful crust. Once browned, I set aside the beef while preparing the sauce in the same skillet.
Crafting a Silky Tomato Sauce
The “wet” aspect of wet fry comes from its luscious sauce—almost always tomato-based but varying widely by household preferences. My favorite combination includes onions, bell peppers, garlic, ginger, and garam masala; these ingredients reflect coastal Kenyan cuisine’s Indian influences. For maximum flavor infusion into your sauce, grate fresh garlic and ginger using a microplane (though store-bought pastes can be used if you’re short on time).
I also incorporate one tablespoon of tomato paste into my mixture; it enhances both flavor concentration and texture by creating that velvety finish we crave in sauces! After about 15 minutes of simmering until everything melds together beautifully—the tomatoes should break down enough to coat your spoon—you’re ready to combine everything!
Once both components are ready—the seared beef returns to join its flavorful counterpart—and within 30 minutes you have yourself an incredible meal! Whether you’re seeking comfort food or exploring Kenyan cuisine—or perhaps both—my easy-to-make beef wet fry promises satisfaction on every level.
Ingredients:
- 3 tablespoons extra-virgin olive oil or avocado oil
- 1 pound beef sirloin (cut into thin strips)
- Kosher salt & freshly ground black pepper
- 1 small red onion (finely chopped)
- ½ green bell pepper (finely chopped)
- 2 teaspoons garam masala
- ½ tablespoon freshly grated garlic
- ½ tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 4 medium plum tomatoes (finely chopped)
- Fresh cilantro (for garnish)
Serve With: Ugali or white rice
Instructions:
-
Sear Beef: In a large stainless-steel skillet over high heat add one tablespoon of oil until smoking hot; add half of your sliced sirloin seasoned lightly with salt & pepper. - Cook undisturbed until browned on one side (~1 minute), then toss frequently until fully cooked (~2–4 minutes). Transfer cooked meat to bowl.
- Repeat process with remaining oil & sirloin.
-
Prepare Sauce: Lower heat to medium; if needed add remaining oil then sauté onions & bell peppers until softened (~3 minutes).
-
Add Aromatics: Stir in garam masala along with grated garlic & ginger; cook briefly until fragrant (~1 minute). Mix in tomato paste stirring well.
-
Combine Tomatoes: Add chopped tomatoes stirring frequently as they soften into cohesive chunky sauce (~7–8 minutes).
-
Finish Dish: Once thickened properly return seared beef back into skillet mixing well through coating evenly before warming through (~1–2 minutes).
6Garnish: Just before serving sprinkle fresh cilantro atop your creation!
Serve alongside ugali or fluffy white rice for an authentic experience!
#### Tips: For added richness consider substituting part of your tomatoes with broth or finishing off your dish using coconut milk!
Store any leftovers covered tightly within refrigerator up-to three days max – reheat gently adding water/broth as necessary ensuring saucy consistency remains intact!