Original Gulshan-e-Habib Beef Chilli Dry with Garlic Fried Rice -

Original Gulshan-e-Habib Beef Chilli Dry with Garlic Fried Rice

Karachi's food scene is incomplete without the sizzling, spicy, and savory Beef Chilli Dry paired with aromatic Garlic Fried Rice. We visited the kitchen of Gulshan-e-Habib Restaurant at 5-Star Chowrangi to reveal the commercial secrets of this Chinese-fusion masterpiece. The soul of this dish is the use of premium 'Undercut' beef, sliced into thin, delicate strips that melt in your mouth. Unlike home versions, this restaurant method uses a specific marination with cornflour and eggs to ensure the beef stays crispy on the outside while remaining tender inside. Complemented by a smoky garlic-infused fried rice, this recipe is a professional masterclass for those who want that authentic restaurant taste at home.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 3 Persons

Course: Main Course

Cuisine: Beef / Rice Combo

Calories: 380

Ingredients Method Video Notes

Ingredients

For the Beef Marination:

500g Undercut Beef (Thinly sliced strips)

1/2 tsp White Pepper Powder

1/2 tsp Salt

1 tsp Chicken Powder

2 tbsp Cornflour

1 Whole Egg

For the Chilli Dry Sauce & Veggies:

2 tbsp Cooking Oil

1 tbsp Chopped Garlic

Green Chillies (Slit longitudinally)

Capsicum (Bell Pepper - strips)

1/2 tsp Chicken Powder

1/4 tsp White Pepper Powder

1/4 tsp Sugar (Secret for balancing flavors)

1 tbsp Oyster Sauce (Mamma brand)

1 tbsp Dark Soy Sauce

1 tsp Lemon Juice

For the Garlic Fried Rice:

2 cups Boiled Basmati Rice

2 tbsp Cooking Oil

1 tbsp Chopped Garlic (Sautéed until light brown)

1/4 cup Capsicum (Finely chopped)

1/4 tsp Salt

1/4 tsp White Pepper Powder

Method

Step 1: The Beef Marination

Slice the undercut beef into thin strips, similar to chicken slice cutting. Marinate with white pepper, salt, chicken powder, cornflour, and one whole egg. Let it rest so the spices penetrate the meat fibers.

Step 2: Frying the Beef

Heat oil in a wok. Fry the beef strips on medium-low heat. Ensure each strip is separate and not joined together. Fry until golden and slightly crispy.

Step 3: Preparing the Chilli Base

In a fresh wok, sauté chopped garlic. Add the fried beef strips and toss them with green chillies and capsicum for about a minute to infuse the vegetable aromas.

Step 4: Seasoning the Beef

Add chicken powder, white pepper, sugar, oyster sauce, dark soy sauce, and lemon juice. Mix rapidly on high flame until the sauce coats every beef strip perfectly.

Step 5: Garlic Fried Rice Prep [05:25]

In another pan, heat oil and sauté garlic until it turns light golden brown. Do not burn it. Add finely chopped capsicum and sauté for 30 seconds.

Step 6: Finishing the Rice

Add the boiled rice along with salt and white pepper. Toss on high flame for 2 minutes until the rice is well-coated with the garlic oil and aromatics.

Step 7: Presentation

Plate the Garlic Fried Rice and top it with the sizzling Beef Chilli Dry. Garnish with spring onion greens if desired.

Video

Notes

Undercut is King: Only use undercut beef for this recipe. Regular beef will remain tough and won't give that "Dry Chilli" texture.

The Sugar Secret: A tiny pinch of sugar balances the saltiness of the soy and oyster sauces, giving it that authentic Chinese restaurant finish.

Separation: When frying beef, add strips one by one to prevent them from clumping into a ball.