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    Beef Curry Stir-Fry


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    Original recipe from thespec.com

    List of Ingredients




    * 1 lb (450 g) beef stir-fry strips
    * 1/2 cup (125 mL) gf teriyaki sauce
    * 1 clove garlic
    * 2 onions
    * 1 carrot
    * 3 tbsp (45 mL) peanut or vegetable oil
    * 3 tbsp (45 mL) curry powder
    * 1 cup (250 mL) chicken stock
    * 1/3 cup (80 mL) coconut cream
    * 1/3 cup (80 mL) shredded coconut
    * 2 cups (500 mL) snow peas
    * Chopped green onion or fresh coriander

    Recipe



    1. In large resealable freezer bag, combine beef strips with teriyaki sauce; seal and refrigerate for 20 minutes. Meanwhile, mince garlic and cut onions and carrot into thin slices.

    2. Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 mL) oil in wok or non-stick skillet over medium-high heat. Add half the beef strips, cooking for 1 minute per side or until browned but still pink inside. Remove beef from wok. Add remaining beef and cook as before; remove beef from wok.

    3. Add remaining 30 mL (2 tbsp) oil to wok. Add garlic, onions and carrots; stir fry 5 minutes. Add curry powder, stir-fry for 1 minute. Stir in broth, cream, coconut and reserved beef strips; bring to boil and simmer 1 minute. Stir in snow peas; cook, stirring occasionally for 3 minutes.

    Serve, garnished with green onion or coriander if
    desired.

 

 

 


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