Chilli Beef Recipe || Restaurant Style Chilli Beef Christmas Special

Ingredients:

Beef – 500g (Cut into long strips)

Soya sauce – 1 tbsp

Pepper powder - ½ tsp

Salt Cornflour / Cornstarch – 5 tbsp

Soya sauce – 1 tbsp

Chilly sauce – 1 tbsp

Onion – 4 (Cubed)

Capsicum – 1 big (Cubed)

Garlic – 6 cloves (Sliced)

Ginger – 1 big piece (Cut as strips)

Chilly flakes

Soya sauce – 1 tbsp

Chilly sauce – 1 tbsp

Tomato sauce – 2 tbsp

Spring onion

Steps:

Pressure cook beef adding soya sauce, pepper powder, salt and ½ cup water for 1 whistle on high flame. (Cook for another 10 minutes on low flame, if you are using naadan beef.)

Once cooked, remove the beef pieces and set beef stock aside.

Add enough cornstarch to give the beef pieces a nice coating.

I used 5 tbsp. Add soya sauce and chilli sauce.

If you want red colour, you can add a few drops of organic red food colour.

Mix well. (Sprinkle some water, if required.) Heat oil in a pan and deep fry the marinated beef on high flame.

Do not overcook. Fry till light golden.

Mix 1 tsp cornstarch in ¼ cup water. Remove excess oil from the pan or heat oil in a fresh pan.

Add ginger, garlic and chilly flakes.

When the raw smell of ginger and garlic is gone, add onion and mix well.

Add chilli sauce, soya sauce, tomato sauce and organic red food colour (optional).

Mix well on high flame.

Once the sauce becomes hot, add capsicum and beef stock.

Bring it to a boil. Add cornstarch mixture and mix well.

Add fried beef. Marinate with spring onion.

Once the gravy thickens, switch off.

Enjoy with steamed basmati rice or chapathi or porotta.