Transfer beef, ½ tbsp. ginger paste and ¼ teaspoon salt into a skillet. Add water, cover, and let boil until the beef is soft and tender.You can use a pressure cooker to speed up the process (Skip if not applicable).
Wash broccoli heads and purple cabbage. Cut them into small pieces separately.
Wash, peel and cut carrots into thin round pieces or thin strips. This depends entirely on your preference
Cut 1 medium-sized zucchini into round pieces
Remove seeds from a clean red bell pepper and slice it into thin strips.
Cut red and white onions into thin slices separately
Mince garlic and ginger to form a paste.
Cut chill pepper into small pieces
Transfer sliced red onion into a cooking pan and add two tablespoons sunflower oil. Let cook on medium heat while stirring until they are almost cooked. Add the remaining ginger and part of the garlic paste.Continue stirring for about one or two minutes.
Add beef and season with salt and black pepper. You can also add a small about of green chili pepper. Stir slowly for about 5 minutes. Remove beef from the pan and set aside
Add white onion and a tablespoon of sunflower oil to the pan. Stir for about a minute and add the remaining garlic paste and chili pepper. Continue stirring for about a minute and follow up by adding broccoli and carrots.
Season with salt and black pepper. Let cook on low heat for about 5 minutes.
Add purple cabbage, red bell pepper and zucchini. Continue stirring for about a minute.
Add beef to the pan and stir to mix the ingredients. Taste and season appropriately. Let cook for a minute or two.
Remove from heat and serve with an accompaniment of your choice. Personally, I prefer rice or roast potatoes.