Marinate the undercut beef with salt, 1tbsp crushed black pepper and 1tbsp garlic paste. Heat 4tbsps oil in a pan and fry the undercut beef until it turns nice and brown. Add 1 to 1 ½ glass of water, cover the pan and cook for 15-20 minutes.
Remove the lid and increase the flame and cook until the water starts to evaporate. Pour away ¼ cup of the gravy from the pan and further increase the flame and cook until all the water evaporates.
Heat oil in a pan and fry the finely chopped green chilies along with 1 chopped red capsicum , 1 green capsicum,2 finely chopped spring onions, 1 stick celery , 2tbsp Worcestershire sauce,2tbsp soya sauce and ¼ bunch finely chopped parsley. Sauté all the vegetables for 3-4 minutes
Add 1 chopped and boiled carrot, 1 boiled potato and ¼ cup of the gravy (which was previously poured from the pan) Mix all the ingredients well and dish out in platter. Lay the beef strips over the bed of vegetables and serve.