Keep the beef in the refrigerator for half an hour to marinate
In a pan cook the beef (if the meat is tough cook the beef in a pressure cooker)
Cook the beef till done and dry and keep aside
In a separate pan heat one cup of oil and shallow fry the beef
When the beef is cooked, strain it and keep aside
Strain the oil
In a separate pan reheat the oil
When the oil is medium/ high heat add mustard seeds and splutter
Add juliennes of ginger, garlic, green chillies, curry leaves and sauté for couple of minutes
Reduce the flame, add Kashmiri red chilli, turmeric powder, pepper powder, garam masala, asafoetida and cook for another 2 minutes
Add the cooked beef and 1/4 cup of white vinegar sauté for 5 minutes
Add salt to taste
Your pickled beef is ready.
Note: It is meat to be frozen for about 20-30 minutes so you can have a grip while cutting. Plus, the frozen chunk of meat makes it's easier to cut it into cubical pieces with ease. The cubes have to even about 2 cm in measurement.