Pan roasted with chili vegetables
Ingredients
- Beef undercut 1/2kg
- Boiled carrots 1
- Boiled potatoes 1
- Green capsicum 1
- Red capsicum 1
- Finely chopped spring onions 2
- Finely chopped green chilies 4
- Celery 1 stick
- Finely chopped parsley ¼ bunch
- Garlic paste 1tbsp
- Crushed black pepper 1tbsp
- Worcestershire sauce 2tbsp
- Soya sauce 2tbsp
- Oil 4tbsp
- Salt as required
Method
- Marinate the undercut beef with salt, 1tbsp crushed black pepper and 1tbsp garlic paste.Heat 4tbsps oil in a pan and fry the undercut beef until it turns nice and brown.Add 1 to 1 ½ glass of water, cover the pan and cook for 15-20 minutes.
- Remove the lid and increase the flame and cook until the water starts to evaporate. Pour away ¼ cup of the gravy from the pan and further increase the flame and cook until all the water evaporates.
- Heat oil in a pan and fry the finely chopped green chilies along with 1 chopped red capsicum , 1 green capsicum,2 finely chopped spring onions, 1 stick celery , 2tbsp Worcestershire sauce,2tbsp soya sauce and ¼ bunch finely chopped parsley. Sauté all the vegetables for 3-4 minutes.
- Add 1 chopped and boiled carrot,1 boiled potato and ¼ cup of the gravy(which was previously poured from the pan) Mix all the ingredients well and dish out in platter.Lay the beef strips over the bed of vegetables and serve.
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