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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A truly 21st century Hong Kong style dish - fusion blend of stir-fred beefstewed in yogurt. The original recipe uses a wok, but a skillet works just as well. Ingredients:
8 ounces filet of beef, cubed |
1 tablespoon butter |
2 ounces potatoes, cubed |
1/2 cup white onion, sliced |
1/4 cup green bell pepper, sliced |
1 medium tomato, diced |
1/2 teaspoon salt |
1 pinch pepper |
1 pinch coriander |
1 1/2 cups water |
1 tablespoon cornstarch |
2 1/2 tablespoons plain yogurt |
1 1/2 tablespoons milk |
1/2 teaspoon vinegar |
Directions:
1. Melt butter on skillet. Saute onions, add beef fillet, stir fry until golden brown.
2. Add tomato, bell peppers, potatoes, water, milk, salt, pepper and vinegar. Bring to boil.
3. Switch to low heat and simmer for 45 minutes. Add cornstarch and yogurt.
4. Stir constantly until sauce becomes smooth. Serve hot.
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