Beef meat cut as 2" long thin strands, pressure cooked till tender, marinated in a mix of maida , corn-flour, chillie powder (I always prefer to use the Kashmiri variety..gives excellent colour, and is less hot too), salt, pepper powder and deep fried in oil. Keep aside.
Any oil remaining after frying is used to saute chopped ginger, garlic, diced onions and bell pepper. Add in tomato sauce, chillie sauce and soya sauce, water, a pinch of sugar, pepper powder and ofcourse, salt to taste. When the mix starts to boil, add in the fried meat, and thicken the gravy by pouring a paste prepared by mixing corn flour in water. (I prefer to add in the meat after adding in the water to prevent the meat from getting soggy). Serve hot.