chinese Rice with Capsicum/Pepper Steak

RECIPE:

Steak
1 kg rump steak, cut into strips, then boiled for about 15mins in a pressure cooker with some ginger/garlic, 2-3 cups water, salt/pepper, 1 tbsp of vinegar and a tbsp of oil. Drain and set aside. Reserve the stock.
3-4 large peppers/capsicum, cut into thick strips (preferably assorted colours)
2 grated medium sized onions
2-3 spring onions chopped finely
1 tbsp ginger/garlic paste
2-3 tbsp tomato paste
2-3 green chillis chopped
2 tbsp oil
1 tsp cornflour, mixed with water into a paste
Soya sauce
Salt to taste

Method:
Heat the oil in a wok, add the onions and fry until soft and transluscent. Add the ginger garlic and fry for a minute, then add the green chillis and the capsicum strips. Stir fry for about 3 mins, and add the tomato paste and salt. Cook for about 2 more minutes, then add the stock. Cover and simmer until the capsicum is softened, then add the beef strips and the cornflour paste. Mix together, and let it simmer for another 5 mins, then splash on soya sauce and turn off the stove.


Rice
4 cups long grain rice, soaked for 15-20 mins
3 tbsp oil
2 tbsp chopped spring onions
1 tsp each ginger/garlic paste
1 cubed capsicum (or you can chop a lil from each colour)
2 grated carrots
2 tbsp sweet corn
Salt to taste
Soya sauce
5 cups boiling hot water

Method:
Heat the oil in a deep pan. Add onions followed by ginger garlic, then the carrots. Stir fry for a while, then add the capsicum and sweet corn. Add the drained rice, and stir fry for a couple mins, then add the hot water and salt. Let it cook on medium heat until rice is almost cooked and not much water left. Splash on some soya sauce, cover and put in oven or on dum for about 10 mins