Skip to content

Meat, Africa and overseas

Beef wet fry with chapati

Beef wet fry with chapati is a Kenyan dish for 4 people, ready in 55 minutes, medium difficulty, for about €3.50 per person. The beef simmers with tomatoes, peppers and turmeric until it forms a short, fragrant sauce. Success depends on searing the beef in batches so it browns properly, and on letting the chapati dough rest so it stays soft and pliable.

Tonight it's Kenyan beef wet fry, a juicy skillet dish perfect for scooping up with homemade chapati.

Beef wet fry with chapati
Total time
55 min
Difficulty
Medium
Cost per person
€3.50
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Wet fry gets its name from its sauce, just enough to coat the meat without drowning the dish. The beef, cut into small cubes, cooks fast and stays tender, while the tomatoes break down with onion and pepper, and turmeric gives it a golden color without any heat. Fresh cilantro adds a bright finish, and the chapati are there to scoop up every bite.

This is a dish for an evening when you have a bit of time ahead of you, mostly because the chapati need kneading and resting. Kids generally love the soft texture of the chapati and the mild beef sauce, with no added chili. Mon Chou suggests this dish as a change from the usual stews, with a flatbread you make yourself.

The ingredients

4 people

Butcher

  • Beef for stir frying (sirloin or chuck) 600 g

Fruits and vegetables

  • Tomatoes 4
  • Onions 2
  • Green bell pepper 1
  • Garlic 3 cloves
  • Cilantro 10 sprigs

Pantry

  • Wheat flouroften in the pantry 350 g
  • Sunflower oiloften in the pantry 6 tbsp
  • Turmericoften in the pantry 1 tsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Mix the flour with a pinch of salt, 2 tablespoons of oil and about 20 cl of warm water, knead until you get a soft dough, then let it rest under a towel. 20 min

    The dough should be soft like an earlobe, add flour or water as needed.

  2. Cut the beef into small cubes, slice the onions, pepper and garlic, and chop the tomatoes.

    One centimeter cubes cook fast and stay tender.

  3. Sear the beef in 2 tablespoons of oil over high heat in batches, then set it aside. 8 min

    Don't crowd the pan, or the meat will release its water and boil instead of browning.

  4. In the same pan, cook the onions, garlic and pepper, add the turmeric, tomatoes and meat, season with salt and pepper, and let it simmer with a little water. 20 min

    Wet fry should stay a bit saucy, hence the name, add a splash of water if it dries out.

  5. Divide the dough into 8 balls, roll them into thin rounds and cook them one at a time in a dry pan, with a drizzle of oil on each side. 12 min

    Flip them as soon as bubbles appear, they'll puff up and become tender.

  6. Sprinkle with cilantro and serve the wet fry with the chapati.

    Keep the chapati warm wrapped in a clean towel, they'll stay soft.

Our tips to get it right

  • Cut the beef while it's still cold from the fridge, this gives you clean cubes that sear better in the pan.
  • Really let the chapati dough rest under the towel, the gluten relaxes and the dough rolls out afterward without springing back.
  • Taste the sauce before serving and adjust the salt, fresh tomatoes release different amounts of juice depending on the season.

The variations

  • Swap the beef for cubed chicken, it will cook a bit faster.
  • For a vegetarian version, replace the beef with cooked chickpeas or roasted eggplant chunks.
  • To save time, use store bought wheat tortillas instead of homemade chapati.

What to serve it with

  • Plain white rice
  • Raw cabbage salad
  • Spiced black tea

Storage

Beef wet fry keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, though the chapati dry out once thawed. Reheat the beef gently in a skillet or saucepan with a splash of water, and make fresh chapati if needed.

Questions about this dish

Can you make the chapati dough ahead of time?

Yes, you can make it the day before and keep it covered in the fridge. Let the dough sit out for a bit before rolling so it regains its softness.

Which cut of beef works best for this dish?

Sirloin cooks fast and stays tender when cubed small, while chuck needs a bit more simmering but gives a richer sauce. Both work well in this recipe.

How do you get chapati with flaky layers?

Roll out the dough, brush it with oil, roll it up like a snail, then flatten it before cooking. This technique creates thin layers that separate as they cook.

Does beef wet fry freeze well?

The beef in sauce freezes very well for up to 2 months in an airtight container. Cooked chapati lose their softness once frozen, so it's better to make them fresh the same day.

How long does it take to make a beef wet fry with chapati?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a beef wet fry with chapati?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef wet fry with chapati cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

African and overseas cuisines

See all

Beef recipes

See all