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Asian beef stir-fry

updated

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Ingredients for 2 servings:

  • 400 g beef
  • 200 g natural yogurt
  • 1 bell pepper(s)
  • 1 can bamboo shoot(s), sliced
  • 5 baby corn
  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 tbsp chutney (ginger-mango chutney)
  • 2 tbsp coconut milk
  • 1 tbsp peanut butter
  • Lemongrass powder
  • turmeric
  • curry
  • chili flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with bamboo and peppers

Thinly slice the garlic, dice the onion, and mix both with the yogurt and all the spices, except for the chili. Cut the beef (in my case, it was roast beef) into strips, marinate in the yogurt, and let it rest for at least an hour. Slice the baby corn into pieces and thinly slice the bell pepper. Brown the beef strips in a pan and mix thoroughly with all the other ingredients. Simmer over medium heat until the sauce reaches the desired consistency. Add chili flakes to taste. Serve with mie noodles or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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