Cubed Pepper Steak
This dish can also be prepared using boneless chicken breast cubes.
If you're using beef FILLET (tender cut), you can skip this tip and move on to the instructions. However, if you are using beef STEAK (tougher cuts), boil or pressure cook the cubes after marination to make sure they get done. In a pressure cooker this should take about 15 minutes. Longer if boiling in an open pan, until almost tender. Use water as needed for this stage, approximately 1 cup or more.
Heat the oil in a pan, add ginger and garlic paste, fry for a few seconds then add the beef cubes and the capsicum. Sprinkle the salt, cumin powder, half the pepper powder and tomato paste. Stir fry on high heat for a few minutes, then add water (or the leftover stock if you pre-boiled your steak). Cover and simmer on low heat until the steak is fully cooked and tender. You can add more water as needed and a ¼ tsp. cornflour (mix the cornflour in a bit of water to make a paste before adding it to the dish) then simmer for a few minutes if you prefer a light gravy.
Finally sprinkle the remaining black pepper, taste and adjust salt and squeeze in the lemon juice. Give it a final stir and turn off the heat.
For a bbq flavor, light a coal, place it on a piece of foil in the center of your pan and drop a bit of oil directly on the lit coal. Cover the pan and let the smoke envelope the meat for a minute. Open and discard the coal. Mix everything once more and serve your meal.