INGREDIENTS

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 chilies, 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 fat 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 flavor 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 fat 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.
Transfer to a serving dish and serve hot.

If you like more gravy you can add little more water; adjust to your taste.
For more tips and notes, pls watch my video
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.

Source: Cooking is Easy