- Beef1 Kilograms
- Olive Oil1 Cooking Spoons
- Spring Onions2 Pieces
- Green And Yellow Bell Pepper2 PiecesChopped
- Carrot5 PiecesChopped
- Corn Flour2 Tablespoons
- Green Peas1 Handful
- Curry Powder1 Teaspoons
- Sweet Corn1 Tins
- Beef Seasoning and Maggi cube1 Teaspoonsor to taste
- Ginger Powder1 Teaspoons
- Garlic Powder1 Teaspoons
- Onion1 PiecesChopped
PREPARATORY PROCESS :
STEP 1 :
Wash the beef, season with onions, thyme, beef seasoning, nutmeg and Cameroon pepper and cook until tender.
Immediately it is cooked, chop into smaller bits, then using one cooking spoon full of olive oil, fry the beef briefly and set it aside.
***Alternatively, if you are using beef steak, simply chop and marinade the beef, then fry on greased pan till it’s cooked thorough. Then set it aside.
STEP 2 :
Add chopped onions into the same oil, stir-fry for a couple of minutes and immediately add one cup of water (or your beef stock if you have some stock left from your cooked beef) into the same pan used in frying the meat. Let that simmer on.
Dissolve the corn flour in a little cold water until smooth and pour it into the boiling water, add a cube of seasoning cube, stir continuously till it thickens.
STEP 4 :
Add the already fried beef, curry powder, ginger and garlic powder, a little beef seasoning, a pinch of salt and taste the sauce to adjust seasoning. By now the sauce is already thickened and tasty. If your sauce is reduced or you need more sauce, you can add more water and just let it simmer for a few minutes.
STEP 5 :
Add all the sliced vegetables, stir and take it down immediately to avoid the vegetables from overcooking.
Your sauce is ready and can be eaten with any grain, tuber, paste or flour of your choice.