| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Jude2 |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Tenderbeef steak, eg rump |
|
|
porterhouse or |
|
|
schnitzel |
| 1 |
|
Kumara, peeled and diced |
|
|
finely |
| 1 |
|
Capsicum, chopped |
| 1 |
c |
Wattie's stirfry vegetables |
| 1 |
|
Jar Sharwood's Korma cooking |
|
|
sauce |
| 1/2 |
|
400 g can Samoa coconut |
|
|
cream |
| 1 |
|
San Remo vermicelli |
| 1 |
T |
First Choice olive oil |
INSTRUCTIONS
Cook the pasta in boiling water until just tender. Slice the
Tenderbeef into small strips. Heat the oil in a large saut pan. Add
the beef and brown well. Add the capsicum and stirfry vegetables, toss
through to combine. Mix together the cooking sauce and coconut cream.
Add to the meat and vegetables. Simmer uncovered for 5 minutes. Drain
the pasta and serve with the rich, fragrant beef over the top. Add
lemon slices and coriander leaves. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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