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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great meal to have during the working week, its quick and tastes great. We probably have it about once a month (I'd have it more, but DH likes a bit of variety). Its from the Australian Womens Weekly Chinese Cookbook. Serve it with Basmatic Rice & Wilted Asian Greens. Ingredients:
2 medium potatoes (400g) |
2 medium onions (300g) |
2 tablespoons peanut oil |
750 g filet of beef or 750 g beef rump, thinly sliced |
1 clove garlic, crushed |
1 tablespoon mild curry paste |
1 tablespoon satay sauce (not the peanut satay sauce - this one is a malayan spicy sauce) |
1 teaspoon sweet chili sauce |
1 tablespoon dark soy sauce |
2 teaspoons cornflour |
1/2 cup chicken stock |
1 tablespoon chopped fresh garlic sprouts |
Directions:
1. Cut potatoes into 2cm cubes.
2. Cut onions into wedges.
3. heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
4. Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender.
5. Add onions and garlic, stir fry until onion is just tender.
6. Add curry paste, fry until fragrant.
7. Blend cornflour with chicken stock.
8. Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens.
9. Return Beef to wok/pan, stir fry until combined.
10. Top with chives.
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