Beef Stir-Fry Curry
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Beef Stir-Fry CurryWhile cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.1 user reviews.
Beef Stir-Fry Curry
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 369369 cal |
| pro | 27 g27g pro |
| total fat | 25 g25g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 10 g10g carb |
| fibre | 3 g3g fibre |
| chol | 60 mg60mg chol |
| sodium | 658 mg658mg sodium |
| potassium | 704 mg704mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 2929 iron |
| vit A | 88 vit A |
| vit C | 2525 vit C |
| folate | 1212 folate |
While cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.
Ingredients
- 4 green hot peppers , halved lengthwise and seeded4 green hot peppers, halved lengthwise and seeded
- 4 cilantro sprigs , (stems and leaves), coarsely chopped4 cilantro sprigs, (stems and leaves), coarsely chopped
- 2 cloves garlic , smashed2 cloves garlic, smashed
- 1 small onion , chopped1 small onion, chopped
- 1 tbsp chopped fresh ginger 1 tbsp chopped fresh ginger
- 3 tbsp peanut oil 3 tbsp peanut oil or vegetabIe oil
- 2 tbsp curry powder 2 tbsp curry powder
- 1 lb beef grilling steak , (such as rib eye or top sirloin), thinly sliced across the grain1 lb beef grilling steak, (such as rib eye or top sirloin), thinly sliced across the grain
- 4 plum tomatoes , cut in thin wedges4 plum tomatoes, cut in thin wedges
- 1/3 cup plain yogurt 1/3 cup plain yogurt
- 1 tsp salt 1 tsp salt
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1 tsp garam masala 1 tsp garam masala
- Cilantro sprigs Cilantro sprigs
Preparation
In food processor, purée together hot peppers, chopped cilantro, garlic, onion and ginger until paste.
In wok, heat oil over medium heat; stir-fry pepper paste and curry powder, drizzling in 6 tbsp water, 1 tbsp at a time, as paste begins to stick to pan, until no water remains, about 4 minutes.
Add beef; stir-fry over high heat until seared, about 2 minutes. Add tomatoes, yogurt and sa< stir-fry until tomatoes are softened, about 2 minutes. Stir in lemon juice and garam masala; cook for 30 seconds. Garnish with cilantro sprigs.
In wok, heat oil over medium heat; stir-fry pepper paste and curry powder, drizzling in 6 tbsp water, 1 tbsp at a time, as paste begins to stick to pan, until no water remains, about 4 minutes.
Add beef; stir-fry over high heat until seared, about 2 minutes. Add tomatoes, yogurt and sa< stir-fry until tomatoes are softened, about 2 minutes. Stir in lemon juice and garam masala; cook for 30 seconds. Garnish with cilantro sprigs.
Source : Canadian Living Magazine: April 2011
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