YELLOW BEEF RECIPES

Steps:

• Heat oil in a medium saucepan over medium-high heat. Pat beef dry with paper towels. Add beef to saucepan and cook, stirring occasionally, for 5 minutes or until browned all over. Transfer to a plate.

• Add onion; cook for 5 minutes or until softened. Add potatoes, 1/2 cup (125 mL) water and VH® Yellow Curry Cooking Sauce; bring to a boil. Reduce heat to medium-low.

• Simmer, partially covered, for 10 to 12 minutes or until potatoes are tender and sauce is slightly thickened. Stir in reserved beef. Cook for 1 minute longer. Serve over Basmati rice and sprinkle with green onions.

Steps:

• In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.
• In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.
• Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve