Beef Singapore curry
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Loading... - Asmara Lubis
- 27 Sep 2022
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Beef and potato is lovingly stewed until tender and juicy in a spicy coconut sauce for this traditional Singapore curry.
9 Ingredients
2 tbsp vegetable oil
750g beef rump steak, trimmed, cut into 4cm pieces
8 eschalots, peeled
410g can Yeo’s Singapore hot curry sauce
225g can bamboo shoot slices, drained
1 cup coconut milk
2 large desiree potatoes, peeled, cut into 3cm pieces
1 bunch gai laan, trimmed, stems chopped, leaves separated
Steamed jasmine rice, to serve
Method Steps
Step 1
Heat oil in a heavy-based saucepan. Cook beef , in batches, turning, for 4 minutes or until browned. Transfer to a bowl. Add eschalots. Cook, stirring, for 2 minutes. Read More…
