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Preparation Time : 20
Cook Time : 30
Total Time : 50
1/2 kg Beef Fillet (chinese cut) Salt (as required) dash of White Pepper dash of Black Pepper 1 tsp Garlic Paste 1 tsp Ginger Paste 1 tsp Meat Tenderiser Sauce: 1/4 cup Tamarind Sweet Sauce 1/4 cup Tomato sauce 2 tbsp Chilli sauce 1 tsp Soya sauce 2 tbsp Vinegar 1 tsp Chilli flakes 2 tbsp Garlic (chopped) 1 tbsp Garlic (chopped) 1/2 cup Spring Onions (chopped) 1 and half cup Red/Yellow/Green Capsicum (cubed) 3 Green Chillies (chopped) 1 tsp Cornflour (mix with 1/4 cup water)
In a bowl put fillet pieces add salt, peppers powder, ginger and garlic paste and mix well let it marinate for three hours. Pour fillet pieces on a tray and spread them, sprinkle cornflour generously. Toss the other side and sprinkle more cornflour till all pcs are covered well. In a nonstick pan add little oil and fry fillet pieces in batches, till nicely browned up. Remove in a plate and keep aside. Sauce: In a pan add 3 tablespoon of oil and keep on flame add garlic and ginger, saute add capsicum and green chillies stirfry it. Remove capsicum and green chillies in a plate. Add all chutney, sauces and chilli flakes and keep on boil as it bubbles add cornflour mixture and stir continously should thicken to pouring consistency. Add fried fillet pcs and fried capsicum in it and toss it will kind of dry up, remove from flame add chopped spring onions and toss. Serve hot!!
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