Kashmir beef on vermicelli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Tenderbeef steak; eg rump, |
| ; porterhouse or | ||
| ; schnitzel | ||
| 1 | large | Kumara; peeled and diced |
| ; finely | ||
| 1 | Capsicum; chopped | |
| 1 | cup | Wattie's stirfry vegetables |
| 1 | Jar Sharwood's Korma cooking sauce | |
| ½ | 400 g can Samoa coconut cream | |
| 1 | pack | San Remo vermicelli |
| 1 | tablespoon | First Choice olive oil |
Directions
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.
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