Fried Green Beef

Fried Green Beef


Spicy, fried London Broil cuts.


  • 2 pounds London broil (inside round)
  • 2 ½ cups coarsely chopped, tightly packed, rinsed cilantro leaves and tender stems (about 1 bunch)
  • 2 medium green serrano chiles, coarsely chopped
  • 2 ½ tbsps lemon juice
  • 2 tbsps water
  • 1 ½ tsps finely grated fresh ginger (about 3-inch piece)
  • 1 tsp finely grated garlic (about 2 large cloves)
  • 1 tsp salt
  • ¼ tsp ground turmeric
  • ¼ tsp cumin seeds, finely ground
  • ½ cup or more canola oil
  • 1 cup cream of wheat (not the quick-cooking kind)


  1. Ask your butcher to slice the meat into 1⁄2-inch thick slices. When you get home, lay the slices between sheets of plastic wrap and pound with a mallet until each slice is about 1⁄8-inch thick. These slices are huge, so you can cut each pounded scaloppine widthwise into 2 pieces. You will end up with 10 to 12 slices.
  2. Using a food processor or blender, grind the cilantro, chiles, lemon juice, water, ginger, garlic, salt, turmeric, and cumin to a smooth, fine paste. Taste for seasoning and adjust the lemon juice and salt as needed; the masala should taste slightly tart as well as salty. Smear the masala over the meat, turning and restacking each piece to ensure that all the slices are evenly covered. Set aside to marinate for 30 minutes or up to 12 hours in the refrigerator.
  3. Heat the oil in a large, heavy skillet. Place the cream of wheat in a large bowl or plate. Remove any big gobs of marinade from the scaloppine but don’t scrape all the marinade off; you want as much of it to stay on as possible. Dip each scaloppine in the cream of wheat and dust well on both sides. Pan-fry in batches until crisp and browned, 3 to 4 minutes on each side. Do not overcrowd the pan. Remove to a paper-towel lined plate. Serve immediately.