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Malaysian beef Penang curry

Name: Malaysian beef Penang curry
Cook time: 25 min
Yield: 4

with spinach, kumara and cauliflower

Ready in around 25 mins

RECIPE FACT:

Penang is known for being the “food paradise” of Malaysia with a wealth of street food or “hawker food” that emphasises noodles, spices, and fresh seafood. Penang’s cuisine reflects the Chinese, Nyonya, Malay and Indian ethnic mix of Malaysia, as well as influences from Thailand.

Nutritional Info:

Energy: 2511kj (600Kcal)
Protein: 39g
Carbohydrate: 39g
Fat: 31g
Contains: Fish, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat the oven to 210℃ fan bake.
1. TO COOK THE CAULIFLOWER AND KUMARA:

Cut the cauliflower into small to medium sized florets and place on an oven tray lined with baking paper along with the steamed kumara. Drizzle with olive oil and place into the pre-heated oven and cook for 20-22 mins. Remove and season with salt and pepper.
2. TO PREPARE THE CORIANDER AND CARROT:

Remove the coriander leaves from their stalk and roughly chop. Peel and grate the carrot.
3. TO COOK THE BEEF STRIPS:

Open the pack of premium beef strips and pat dry with a paper towel. Heat a drizzle of oil in a large frying pan over a high heat. Only cook half the beef strips (try to avoid stewing), fast frying for 1 min. Remove from the pan onto a paper towel. Season with salt and pepper. Wipe the pan clean and repeat the cooking process a second time.
4. TO MAKE THE PENANG CURRY:

Return the same pan to a medium-high heat. Add a drizzle of cooking oil and the Penang sauce then stir fry for 30 secs. Pour the coconut milk into the pan and stir to combine. Bring to a gentle simmer for 2 mins then add the baby spinach and continue simmering for a further 2 mins. Remove from the heat and add the cooked beef strips to the sauce and combine.
TO SERVE:

Arrange the kumara and cauliflower florets on each plate. With a large spoon or ladle, serve the Penang curry over the top of the vegetables using up all the sauce. Finish by garnishing each meal with a sprinkling of carrot, mung bean sprouts and coriander.