Email to Brenda-Lee Olson      

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.