Cut beef undercut into small steaks, flatten each piece with the hammer.
Cut each button red chili into two. Heat 4 tbsp oil in a wok, add 1 tbsp ginger garlic paste, dry red chilies and sliced beef. Fry very well till water dries and its color is changed.
Then add in 1 tbsp soya sauce, ½ cup orange juice, 1 tsp orange skin, 3 – 4 chopped fresh red chilies, 1 tsp sugar, 1 tsp crushed black pepper and salt to taste. Cover and cook on low flame until beef is tender.
Lastly thicken sauce with 2 tbsp corn flour paste and dish it out. Serve hot with boiled rice or boiled noodles.