For this 4th of July weekend, we had some guests from India, who requested something non-vegetarian and spicy - as they get in India. We don't cook non-vegetarian dishes now a days, unless we are entertaining somebody. This is originally the recipe for Chilli-chicken that my mom used to make, but I tried it with beef and from the comments I got, it turned out just as good.
Beef - 2 lbs (stew cut preferably)
Green chilli - 90 gms , diced
Onion - 2
Soy sauce - 1/4 cup
Vinegar - 1 dsp
Ginger, garlic - 50 gms each
Salt - to taste
Spring onion - 2
If the beef is uncut, cut it into 1/2'' cubes, apply soy sauce, vinegar and salt and marinate for 15 minutes. Pressure cook the meat (without adding any water), for 15 minutes in low flame after steam comes and you put the weight. Now heat 2 tbsp oil in a pan or kadai and add the ground ginger and garlic.. Add onion and chilli and saute till the onions turn light brown. Add the cooked meat along with any gravy left in the cooker to the pan. Let the gravy dry. In case of less chilli, you can compensate by adding chilli powder. Garnish with spring onions.
Note: Instead of vinegar, you can also use lemon-juice also.