800g beef fillet, thinly sliced into pieces
6 tbsp vegetable oil
1 clove garlic, crushed
1 tbsp fresh ginger, grated
½ tsp turmeric
1 cup mushrooms, thinly sliced
4 tsp tamarind puree
1 cup green beans split lengthwise and halved
½ cup coconut cream
½ cup coriander leave
1 can Yeo’s Singapore Hot Curry Sauce
1 tsp salt and pepper (optional)
- Heat 3 tablespoons of vegetable oil in a small saucepan. Add the garlic, stir-fry for 20 seconds then add beef strips. Brown the beef, in several batches, over high heat. Remove and set aside.
- Heat the remaining oil to the pan, then add ginger and turmeric. Stir-fry for 1 minute then add the sliced mushroom and cook for 3 minutes.
- Add in tamarind puree, Singapore Hot Curry Sauce and coconut cream. Bring to a boil, reduce heat to simmer then return beef strips and green beans to saucepan.
- Simmer for 4 minutes until thick, add the coriander, seasonings and serve.