Beef Chilli (not dry)
by #Mona Ahmed
Ingredients
Beef: 400 gms
Soy sauce: 1 tbsp + 1 Tsp
Kashmiri chilli powder: 1 Tsp
Tomato sauce: 2 tbsp
Red chilli sauce: 1 Tsp
Crushed pepper: 3/4 tsp
Onions: 2, cubed
Capsicum: half, cubed
Ginger: 1/2 inch, sliced
Garlic: 6 cloves, sliced
stock: 1/4 cup water: 1/4 cup
Cornflour: 1 Tsp
Oil: 2 tbsp
Salt and extra pepper as needed
Chopped spring (green onions): 1 tbsp (to garnish)
Green chilli sliced lengthwise as per needed.
Method
Cut the beef into thin strips. Add them into the pressure cooker and top with 1 tbsp soy sauce and salt. Pressure cook for 20 mins ie after the first whistle simmer the fire for 20 mins. Heat a kadai or pan with 1 tbsp oil and add in sliced garlic, ginger, green chillies, and onions. Stir-fry for two mins and remove to a plate. Add in the cubed capsicum and stir fry for a min or two. Add in a pinch of salt and pepper and then mix (toss) and remove them to another plate. Add in 1 tbsp oil and then add in the cooked beef. Keep aside the beef stock which we need to make the gravy. Once the beef is heated up, stir fry for a minute and then spread the beef to the sides so that the oil will come in the middle. Into the oil in the middle, add in 1 tsp Kashmiri chilli powder, mix it well and allow the chilli to get roasted lightly so that the raw flavour diminishes. Remember to put the flame on low. Add in 2 tbsp tomato sauce, mix well. Add in 1 tsp soy sauce and red chilli sauce, mix well. Add in 3/4 tsp crushed pepper and mix well. Add in the stir-fried onions and capsicum; sprinkle a pinch of salt and pepper and mix well. Mix cornflour with beef stock and water. Add into the curry, allow it to heat up and simmer for a minute. Garnish with chopped spring onions and switch off the flame.I serve it with vegetable rice.
Note
If you like more gravy you can add little more water; adjust to your taste.Since beef has some water content, I did not add extra water; but if you feel you need to add water, you can add 1/4 cup while pressure cooking.