If you love big, bold, sweet-and-spicy flavours with a proper chilli kick, you are going to absolutely love this Sri Lankan devilled beef. This is one of those dishes that grabs your attention from the first bite and doesn’t let go. It’s sticky, fiery, tangy and packed with flavour.
When I first tried devilled beef at a Sri Lankan restaurant called Refresh, I couldn’t believe how something so simple could taste so good. Tender strips of beef coated in a glossy, spicy sauce with peppers and onions cooked just enough to keep their crunch. It’s the kind of dish you order once and then crave for weeks afterwards.
The good news? It’s incredibly easy to make at home. I learned to make it at Refresh and I’m going to show you exactly how to do it.
What Is Sri Lankan Devilled Beef?
Sri Lankan devilled beef — often called “Devilled Beef Fry” — is a hot, sweet and sour stir-fry made with strips of beef, onions, peppers, green chillies and a punchy sauce.
The word “devilled” in Sri Lankan cooking refers to dishes that are spicy and bold. You’ll also find devilled chicken, devilled pork and even devilled prawns. The sauce typically includes:
- Soy sauce
- Tomato ketchup
- Chilli sauce
- Vinegar or lime juice
- Sugar
It may sound simple, but when these ingredients hit a hot wok with garlic, ginger and curry leaves, something magical happens. The sauce thickens, caramelises slightly and coats the beef beautifully.
It’s not a curry in the traditional sense. There’s no long simmering in a gravy. Instead, this is a fast, high-heat stir-fry that locks in flavour and texture.
A Bit of History
Sri Lankan cuisine is a fascinating blend of influences — indigenous flavours mixed with Portuguese, Dutch and British colonial touches, as well as South Indian and Malay influences.
The concept of “devilling” is believed to have colonial roots. During the British colonial period in Sri Lanka (then Ceylon), the term “devilled” was used to describe spicy dishes served with alcohol. Over time, local cooks adapted the idea, adding chilli heat, soy sauce and sweet-and-sour elements that reflect Sri Lanka’s love of bold flavour combinations.
Soy sauce and ketchup, introduced through trade and colonial influence, became common pantry staples and found their way into devilled dishes. What you end up with is something uniquely Sri Lankan — not traditionally European, not traditionally Indian — but a delicious fusion that works brilliantly.
Today, devilled beef is a popular restaurant dish and a favourite in Sri Lankan homes, often served as part of a rice and curry spread or alongside string hoppers or fried rice.
Ingredients
Fresh ingredients are key to getting the best flavour from this (INSERT NAME) recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Rapeseed (canola) or coconut oil
- Light soy sauce
- Rump steak, sliced thinly against the grain
- Green banana chillies or similar
- Fresh or frozen curry leaves
- Pandan (optional)
- Butter
- Garlic
- Chinese chilli sauce
- Red spur chillies, thinly sliced at an angle
- Dried bird’s eye chillies, roughly cut and soaked in water for 30 minutes
- Spring onions (scallions)
- Black pepper
- Juice of one lime
Step by step photos
Below, you’ll see step-by-step photographs to guide you through this Sri Lankan Devilled Beef recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: In a mixing bowl, rub one tablespoon of the soy sauce into the meat and set aside.
- Step 2: Place a wok over a high heat and add the oil. Swirl the oil around to coat the sides of the wok and when smoking hot, add the meat. Fry the meat in small batches, stirring continuously for about 4 minutes or until caramelised on the exterior and just cooked through.
- Step 3: Transfer the cooked meat and any juices left in the wok to a bowl and set aside.
- Step 4: Fry the peppers in the same way until just cooked through and blackened in places. Transfer to the plate with the meat.
- Step 5: Add a little more oil if needed and add the pandan and curry leaves to infuse for about 30 seconds.
- Step 6: Reduce the heat to medium-high and add the butter. As the butter begins to melt, add the chopped garlic and swirl it around in the wok with the melted butter for about a minute.
- Step 7: Stir in the chilli sauce and bring it to a simmer.
- Step 8: Return the fried beef and chillies to the wok and stir everything well to combine. Stir in the tomatoes. Continue frying and moving the ingredients around in the wok until the chillies and tomatoes are cooked through and the meat is hot.
- Step 9: Stir in the black pepper and remaining soy sauce and drizzle with the lime juice to serve.
Why You’ll Love This Recipe
I love recipes that deliver maximum flavour without hours in the kitchen. This is one of those.
- It’s ready in under 30 minutes
- It uses easy-to-find ingredients
- It’s adaptable to your heat preference
- It tastes even better than takeaway
The key is high heat and confidence. Once everything is prepped, it comes together quickly.
Choosing the Right Beef
For best results, use a tender cut:
Slice it thinly against the grain. This ensures the beef stays tender and cooks quickly.
If you prefer, you can also marinate the beef briefly in a little soy sauce and black pepper for extra depth.
Useful Equipment
You don’t need a professional kitchen, but a few pieces of kit will make a big difference.
1. A Large Wok or Heavy Frying Pan
High heat is essential for getting that slightly caramelised, sticky sauce. A wok works best because it distributes heat evenly and gives you space to toss the ingredients properly.
2. Sharp Chef’s Knife
You’ll need thin, even strips of beef. A sharp knife makes slicing much easier and safer.
3. Chopping Board
Preferably one large enough to prep all your vegetables in one go.
4. Tongs or a Spatula
For tossing everything quickly once the heat is on.
5. Small Mixing Bowl
To combine your sauce ingredients before cooking. Trust me — you don’t want to be measuring sauces while the beef is frying.
Variations
One of the best things about this recipe is how adaptable it is.
Devilled Chicken
Swap beef for thin strips of chicken thigh. Cook thoroughly before adding the sauce.
Devilled Pork
Thinly sliced pork shoulder works brilliantly and adds extra richness.
Devilled Prawns
Use large prawns and cook them very quickly — just until pink — before coating in the sauce.
Extra Veg Version
Add carrots, spring onions or even pineapple chunks for extra sweetness and texture.
Extra Fiery Version
Add crushed dried chillies and a spoon of chilli paste for serious heat.
Storage Instructions
If you happen to have leftovers (unlikely!), here’s what to do.
- Allow the beef to cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Because the sauce contains sugar and soy sauce, it keeps well.
Reheating Instructions
Reheat in a hot frying pan or wok over medium heat until piping hot.
Add a splash of water if the sauce has thickened too much. Stir gently and avoid overcooking, as the beef can become tough.
You can also microwave it, but reheating in a pan gives better results and keeps the texture fresher.
Top Tip
Cook the beef in batches and don’t overcrowd the pan: If you throw all the beef in at once, it will steam rather than sear. You want a quick, hot fry so it browns slightly and stays juicy. Remove it from the pan before cooking the vegetables, then add it back in at the end to coat in the sauce.
FAQ
It can be but you control the heat. Adjust the number of green chillies and the amount of chilli sauce to suit your taste.
You can, but it’s not ideal. The beauty of this dish is the quick sear on fresh beef. Leftover roast beef can work in a pinch, but cook it very briefly to avoid toughness.
Not by default, because soy sauce usually contains wheat. However, you can easily substitute gluten-free tamari.
Looking for other recipes like this? Try these:
Pairing
A good rice is all you need with this devilled beef:
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Yield: 4
Sri Lankan Devilled Beef
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 3 tbsp rapeseed (canola) or coconut oil
- 2 tbsp light soy sauce
- 500g (1.2lbs) rump steak, sliced thinly against the grain
- 6 to 8 green banana chillies, cut in half
- 15 fresh or frozen curry leaves
- 1 x 5cm piece of pandan (optional)
- 5 generous tbsp (1/4 cup) butter
- 6 cloves garlic, finely chopped
- 3 tbsp Chinese chilli sauce
- 2 red spur chillies, thinly sliced at an angle
- 3 dried red bird’s eye chillies, roughly cut and soaked in water for 30 minutes
- 6 spring onions (scallions), cut in half and sliced into thin strips lengthwise
- 1 tsp black pepper or to taste
- Juice of one lime
Instructions
- In a mixing bowl, rub one tablespoon of the soy sauce into the meat and set aside. Place a wok over a high heat and add the oil.
- Swirl the oil around to coat the sides of the wok and when smoking hot, add the meat. Fry the meat in small batches, stirring continuously for about 4 minutes or until caramelised on the exterior and just cooked through.
- Transfer the cooked meat and any juices left in the wok to a bowl and set aside.
- Add the banana chillies to the pan and char them for a couple of minutes. Transfer to the bowl with the meat.
- Add a little more oil if needed and infuse the curry leaves and pandan leaves in it for about 30 seconds.
- Reduce the heat to medium-high and add the butter. As the butter begins to melt, add the chopped garlic, spur chillies, bird’s eye chillies and spring onions and swirl it around in the wok with the melted butter for about a minute.
- Stir in the chilli sauce and bring it to a simmer. Fry for another minute and then add the quartered tomatoes.
- Return the fried beef and banana chillies to the wok and stir everything well to combine. Continue frying and moving the ingredients around in the wok until the chillies are cooked through and the meat is hot.
- Stir in the black pepper and remaining soy sauce and drizzle with the lime juice to serve.
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 796Total Fat: 43gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 144mgSodium: 703mgCarbohydrates: 67gFiber: 7gSugar: 36gProtein: 38g
