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Add a photoGreat aromatic curry. The choice of veggies is endless....whatever you want goes.
Serve over rice or noodles along with a side of spring rolls.
Ingredientes
- 20 oz. of beef (thinly sliced)
- For marinade:
- 2 cloves of garlic (thinly sliced)
- 1 tbsp. rice wine vinegar
- 3 tbsp. soy sauce
- 1/2 tsp. ground lemongrass
- [b]For curry paste[/b]:
- 2 tbsp. green curry powder
- 2 tbsp. fish sauce
- 1 tbsp. lemon juice
- 1 can coconut milk
- Veggie selection:
- 1 large onions (sliced)
- 2 large carrots (thinly sliced diagonal)
- 1 yellow pepper (thinly sliced)
- 1 red pepper (thinly sliced)
- 1 orange pepper (thinly sliced)
- 4 oz. snap peas (thinly sliced diagonal)
- 4 oz baby bok choy (trimmed)
- 7oz. oyster mushrooms (chopped)
- Oil for cooking in wok
Direcciones
- Prepare marinade.
- Slice beef. Add beef and marinade to freezer bag. Marinate for 2-4 in the fridge. The longer the better.
- Slice/chop all your veggies.
- Prepare your curry paste.
- Add oil to wok and heat.
- Cook beef until done, approximately 10 minutes.
- Remove from wok and set aside.
- Add onions and cook for about 2 minutes.
- Add carrots, peppers and mushrooms.
- When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
- Remove veggies from wok and set aside.
- Add curry paste to wok and heat through.
- Add coconut milk and whisk until smooth.
- Bring to a boil.
- Add beef to the sauce.
- Add veggies to the beef/sauce mixture.
- Heat through.
- Serve over your choice of noodles or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 195 | 66% |
| Total Fat 22.44g | 28% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 755mg | 31% |
| Potassium 616mg | 18% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.92g | 2% |
| Protein 15.17g | 24% |
