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Quick Beef Curry – quick beef curry
Stav Kogan

Quick Beef Curry

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1 lb cube steak
  • 1 cup chopped onion
  • 1 medium red bell pepper, seeded, deribbed and chopped
  • 2 tbsp green curry paste
  • 2 cups broccoli florets
  • 2 cups sliced eggplant
  • ¼ cup fresh whole Thai basil leaves
  • 2 cups beef stock
  • 1 cup unsweetened coconut milk
  • 1 tbsp fish sauce
  • 2 Kaffir lime leaves, if available
  • 3 cups Cauliflower Rice (see How to Make Cauliflower Rice)
  • ¼ cup water
  • 12 whole Thai chili peppers, for garnish
  • Plate the rice and serve the curry over the top. Garnish with Thai chili peppers.

Method
 

  1. Heat the coconut oil over medium heat in a medium-size Dutch oven.
  2. While the oil is heating, cut the cube steak into about 1-inch squares.
  3. When the oil begins to smoke, add the meat to the Dutch oven and brown on all sides.
  4. Add the onions, peppers and curry paste and sauté for about 3 minutes.
  5. Add the broccoli, eggplant and basil and sauté for another 2 minutes.
  6. Add the beef stock, coconut milk, fish sauce and Kaffir lime leaves and bring to a quick boil, stirring frequently.
  7. Reduce the heat and simmer for 15 to 20 minutes.
  8. While the curry is simmering, place the Cauliflower Rice and the water in a large microwave-safe bowl.
  9. Cover the bowl with a paper towel and microwave on high for 2 minutes to steam.

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