Quickest stir fry recipe with a zing from the chili gravy - comforting and delicious!
Prep Time10mins
Cook Time15mins
Total Time25mins
Servings: 4
Author: Hirra Pervaiz
Ingredients
2CupsBeefUndercut, thinly sliced strips (1cm in size
1Egg
1tspSalt
1tspBlack pepper powder
1TbspSoy sauce
1TbspVinegar
1tspGreen Chili paste
1/4tspWhite pepper powder
2TbspVegetable oil
1TbspGarlicchopped finely
1TbspGingerchopped finely
1CupCapsicumdiced
1CupOniondiced
1TbspRed pepper flakes
1/2CupTomato puree
1tspSaltor to taste
1/4tspdried rosemary
1tspblack pepper powder
1TbspSoy Sauce
1TbspSugar
1/4tspChinese saltoptional
2CupsWater/Beef Stock/Chicken Stock
2TbspCornflour mixed with water
1/2CupSweet cornoptional
Instructions
Combine egg, salt, black pepper powder, soy sauce, vinegar, green chili paste and white pepper powder in a prepping bowl. Add beef slices and coat well
In a pan heat 2 Tbsp vegetable oil and stir fry beef slices on medium-high flame until cooked and browned. Set aside
In another pan heat 2 Tbsp oil and add garlic and ginger. Add diced capsicum and saute for 2 minutes. Remove from pan and set aside.
In the same pan now add red chili flakes and tomato puree. Mix well and add Water. Bring it to a boil and lower the flame and let it simmer
Now add the seasoning: salt, black pepper powder, Chinese salt,dried rosemary. Mix well
Add cornflour and water paste to thicken the gravy to desired consistency. Bring it to a boil and add the vegetables, capsicum,onion and beef. Add the soy sauce, mix and taste check. Adjust seasoning according to taste
Don't overcook after adding the vegetables to retain their crunchiness. Add sweet corn mix and serve
Serve with Egg Fried Rice or Masala Rice
Notes
If you don't like beef, you can make this recipe with your choice of meat (chicken or fish) For the vegan version: use your favorite vegetables instead of beef, simple saute them before adding to sauce