A thick but rich curry that is perfect for cold winter nights.
1 tbsp Yeo's Sesame oil
1/2 tsp Fresh ginger, finely chopped
2 cups Frozen mixed vegetables
1/2 cup Yeo's Singapore Hot Curry Sauce
1 Small onion, chopped
500g Topside steak, cut into thin strips
1 tbsp. Corn flour
1 cup Water
For garnish Coriander
1 Heat oil in a fry pan and add onion and ginger. Toss over medium heat for 2 minutes or until onion is soft but not coloured.
2 Add beef strips to fry pan and brown well on all sides.
3 Mix frozen vegetables and curry sauce.
4 Blend water and corn flour together and then add to meat mixture.
5 Transfer all ingredients into 2 litre casserole dish and cook in oven for 20 minutes, on moderate heat (180°C). Garnish with coriander.
Hint: For a milder curry, substitute the Singapore hot curry sauce with Yeo’s mild Malaysian curry sauce.
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