1 Peel and dice the onion and garlic cloves. Peel ginger root and slice very thinly. Peel the carrots and cut into sticks about 4 cm (approximately 1 1/2 inches) long. Pat the steaks dry, season with salt and pepper and sauté quickly in hot oil until browned on both sides. Remove from heat and keep warm.
2 Sauté the onion, garlic and ginger until fragrant. Add the carrots and season with salt, pepper and curry powder. Pour in the veal stock and place the steaks on top of the vegetables. Cover and let simmer for about 10 minutes. Meanwhile, rinse the bell pepper and cut into thin strips.
3 Remove the steaks from the pan and cut into narrow strips. Plate the vegetables and arrange the steak slices on top. Season with salt and pepper and top with the bell pepper strips. Serve garnished with fresh parsley.