A colourful, spicy and amazingly tasty combination.
1 kg rump steak, cut into strips, then boiled for about 15mins in a pressure cooker with some ginger/garlic, 2-3 cups water, salt/pepper, 1 tbsp. of vinegar and a tbsp. of oil. Drain and set aside. Reserve the stock.
3-4 large peppers/capsicum, cut into thick strips (preferably assorted colors)
2 grated medium sized onions
2-3 spring onions chopped finely
1 tbsp. ginger/garlic paste
2-3 tbsp. tomato paste
2-3 green chilies chopped
2 tbsp. oil
1 tsp. corn flour, mixed with water into a paste
Salt to taste
Heat the oil in a wok, add the onions and fry until soft and translucent. Add the ginger garlic and fry for a minute, then add the green chilies and the capsicum strips. Stir fry for about 3 minutes, and add the tomato paste and salt. Cook for about 2 more minutes, then add the stock.
Cover and simmer until the capsicum is softened, then add the beef strips and the corn flour paste. Mix together, and let it simmer for another 5 minutes, then splash on soya sauce and turn off the stove.
4 cups long grain rice, soaked for 15-20 minutes
3 tbsp. oil
2 tbsp. chopped spring onions
1 tsp. each ginger/garlic paste
1 cubed capsicum (or you can chop a little from each color)
2 grated carrots
2 tbsp. sweet corn
Salt to taste
5 cups boiling hot water
Heat the oil in a deep pan. Add onions followed by ginger garlic, then the carrots. Stir fry for a while, then add the capsicum and sweet corn. Add the drained rice, and stir fry for a couple minutes, then add the hot water and salt.
Let it cook on medium heat until rice is almost cooked and not much water left. Splash on some soya sauce, cover and put in oven or on dum for about 10 minutes.