Ingredients: (Serves 4 - 5)
Beef -- 1 kg / 2 lb
Turmeric Powder -- ¼ tsp
Chilly Powder -- 1 tsp
Coriander Powder -- 2 tsp
Garam Masala -- ½ tsp
Onion -- 1 medium size
Ginger -- 2 inch piece, juliened
Garlic -- 1 pod / 10 - 12 medium size cloves, thinly sliced
Green Chillies -- 3 - 4
Capsicum / Red Pepper -- 1, medium size
Soya Sauce -- 2 tbsp
Green chilly Sauce -- 2 tbsp + more as per your taste and tolerance
Pepper Powder -- ½ tsp, optional
Corn flour -- 2 tsp
Spring Onion -- 2 - 3 stalks
Oil -- as required
Salt -- to taste
Preparation of chilly beef:
Clean and cut the beef into thin slices. Marinate it with turmeric powder, chilly powder, coriander powder, garam masala and salt. This is purely to suit our taste buds. You can also cook the beef in salt and green chillies or just marinate it with salt and directly go for the fry.
Pressure cook until done. Strain the beef from the stock and keep both the cooked beef and the stock aside.
Cut onion into small cubes, ginger and garlic into thin slices, slit green chillies,thinly slice the bulb of the spring onions and cut the red pepper into thin long slices.
Heat 2 - 3 tbsp oil in a heavy bottomed pan. Add the cooked beef and fry on a high flame until the sides are slightly brown. Remove it from the pan and keep aside.
Add more oil, 1 - 2 tbsp to the pan, if required, and add the ginger, garlic, spring onion bulbs and the green chillies. Saute for a couple of mins. Now add the chopped onions and the red peppers and saute until the onions are slightly translucent.
Add the fried beef and mix well. Now add the soya sauce and chilly sauce.Mix well.
Add the corn flour to the stock and mix without lumps. Then add this to the beef. Mix well and let it simmer for couple of mins and switch off the flame. The corn flour will help the gravy to thicken as it cools. You can also adjust the gravy as required – It makes a good starter with lesser gravy.
Chop the stalk of spring onions and garnish with these and pepper powder(optional). Serve hot with fried rice or any Indian bread.
Recipe Courtesy: Myself / Amma