Citrusy Pepper Beef

Serves 4-6

1.5 lbs boneless beef, cubed into tiny pieces (half-inch)
1 tsp meat tenderizer powder (optional - I used Shan's)
4 tbsp canola oil
5 cloves garlic, finely chopped
1 tbsp ginger paste
1.5 tsp salt
1.5 tsp freshly ground black pepper
1/4 tsp turmeric
3-4 hot green chillies, chopped
1 small lime, juiced
Lots of cilantro, chopped

1. If you happen to have Shan's Meat Tenderizer powder, then sprinkle it over the pieces of beef and let it marinate for an hour or two. Or you could skip this step - it just means you'll have to cook your meat longer for it to become tender.

2. Heat up the oil on medium, then add the garlic and ginger. Stir it around for 1 min. Quickly add in the meat and stir to coat each piece with the oil, ginger and garlic and sear. Smells fantastic already!

3. Pour in a cup or two of tap water, give it a stir, then cover the pan and simmer on medium-low heat for about 1/2 an hour. (you might need a bit longer if you didn't do Step 1)

4. Take the lid off. There should still be some liquid left. To this, add the salt, pepper, green chillies and turmeric. Now turn up the heat and stir-fry this whole fragrant mixture till the sauce gets to a consistency that makes you happy - I like it fairly thick.

5. You're almost done! All you need to do is finish it off with freshly squeezed lime juice (lemon should be fine, but lime is my personal preference), and a whole handful of chopped cilantro. Stir to incorporate. Turn off the heat and serve - with parathas, onion slices, lemon/lime wedges and yogurt raita.