Cut the steak into about 1/2 inch cubes or similar sized pieces, trimming off any excess fat. Season with salt and freshly ground black pepper to taste. Set aside.

Heat the oil in a large saucepan or cooking pot until very hot (the pan should be big enough to fit all the ingredients). Fry the meat for about 10 minutes, stirring often, until well browned on all sides. Drain with a slotted spoon and set aside. Discard any juices that result from frying the meat.

In the same pan or cooking pot, add 2 more tablespoons of vegetable oil, the onions, chili or cayenne pepper, paprika, cumin and brown sugar and fry gently, over medium to low heat, for 8 to 10 minutes until the onions turn to deep golden and become caramelised.

Return the meat to the pan and stir well. Add the garlic, tomatoes, Worcestershire sauce and beef or chicken stock, raise heat and bring to a boil. Reduce the heat to low and simmer uncovered for about an hour and a half. Add the red kidney beans and continue cooking for 30 minutes more.  Taste and adjust with more salt and chili pepper, to taste. Finally, check the consistency of the sauce and if too thin, cook for a few minutes more on medium heat until you get the desired result.

Serve topped with fresh chopped coriander, sour cream and tortilla chips or fried rice.