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September 27, 2019 1 min read

Serves: 1-2

Cuisine:

Vietnamese 
Vegan 
World Foods

Recipe Type:

Main Courses 
Buffet 

Easy Recipes

Kitchen-to-Table:

15 minutes

Heat Rating:

Explosive, Sultry

Dietary:

Halal 
Kosher

Allergen Friendly

Good Using:

Beef Fried 
Tofu 
Quorn chunks 
Chicken 
Lamb 
Vegetables 
Seafood

Ingredients

1 medium (approx. 200-250gm) Beef Fillet sliced.

1 medium carrot peeled and chopped into small cubes

1 medium potato peeled and chopped into small cubes

1 small onion, chopped

1 small handful of fresh or frozen petite pois/garden peas

1 teaspoon cornflour

1 tablespoons of sunflower oil

4 medium closed cup button mushrooms, quartered

Pinch of salt to taste

Pinch of chilli if you want to crank up the heat

1 pouch of Vietnamese Curry Stir-In Sauce

Method

Heat Marinate beef fillet with a pinch of salt, pepper and cornflour for 5 minutes Heat 1 tablespoon of Sunflower oil in a frying pan and fry the onions, beef, carrots and potatoes over a medium heat for 3-5 minutes, add a tablespoon or two of water until beef is almost cooked.

Add the mushrooms, peas and Vietnamese Curry Stir-In sauce to the saucepan. Bring the contents of the saucepan to the boil, then cover and simmer gently for 3-5 minutes.

Taste to see if the seasoning needs attention. Add a tablespoon of water at a time if you prefer a thinner sauce.

Serve with Steamed Jasmine rice, Fried Rice, noodles, chips or crusty bread

Tips:

Other vegetables also good to use, mix it up for your 5 a day:

  • Sweet potato
  • Plantain
  • Butternut Squash
  • Broccoli
  • Cauliflower
  • Green runner beans

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