Friday, March 8, 2013

Curried Beef

Curry.  I love curry.  My family isn't overly thrilled when I fix it, so it is rare in our house.  But I still manage to squeeze it on the menu a few times a year.  Really, I just don't understand how one can not enjoy it.  Obviously something is wrong them.

6 tbsp. coconut oil
1/2 onion, sliced
1 head broccoli, chopped
1/2 butternut, large dice
1 lb. beef, cut into thin strips, salt and pepper generously
2 tbsp. madras curry
1 c. coconut milk
salt and pepper

Heat 2 tbsp. oil in large saute pan over medium high heat.  Add the onion, cooking until translucent, above 3-5 minutes.  Add the squash, stirring to coat with the oil.  Add 1/2 c. water, reduce heat to medium and cover.  Cook about 10 minutes then add broccoli, adding another 1/4 c. water.  Cook about 5 minutes, and then remove from pan and set aside.

Add 1 tbsp. oil to pan over high heat.  Add 1/2 of the meat, searing quickly on both sides (maximum 4 minutes) then remove from pan.  Add another tbsp. oil, allow pan to get back to right temperature, and add remaining meat, searing and then removing it from the pan.

Add remaining 2 tbsp. oil to pan over medium heat.  Once it is melted, add the curry and whisk until the curry becomes fragrant and the curry starts to darken, 30 seconds-1 minute.  Add the coconut milk, whisking well and allow the mixture to start to thicken.  Add the veggies and the meat, coating well.  Cook on medium low an additional 5 minutes, stirring frequently.

Salt and pepper to taste.


1 comment:

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