Rajhistani beef with chili

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Ingredients

Undercut ½ kg thinly sliced

Oil ½ cup

Ginger garlic 2 tsp

Chili powder 1 tsp

Turmeric ¼ tsp

Tomato puree 2 tbsp

Hoisen sauce 2 tbsp

Yogurt 4 tbsp

Salt 1 tsp

Cumin roasted and crushed 1 tsp

Ginger julienne 1 tbsp

Green chilies 6 cut into fine julienne

Capsicum 1 julienne

Method
Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.