Tuesday Thyme: Curried Beef

This is one of my new favorite recipes. Amazing!

Curried Beef

serves 4

1 pound beef tenderloin
2 medium yellow onions
2 medium potatoes
3 1/1 T. vegetable oil
4 t. curry powder
1/3 c. water
1 T. cornstarch
2 T. satay sauce
1 1/2 T. soy sauce
1 1/2 T. apple sauce
1 T. Chinese chili sauce
1 t. instant chickken bouillon granules
2 c. steamed wild rice and brown rice combination (prepared according to package directions)

1. Remove and discard fat from meat. Cut meat across the grain into thin slices (the size of a stick of gum). Peel onions, cut into wedges and separate layers. Pare potatoes and cut into 1/2 inch cubes.
2. Heat 2 1/2 T. of oil in large frying pan over high heat. Stir-fry potatoes in oil until crisp-tender, about five minutes. Add onions and 2 tsp. of the curry powder. Stir-fry for two minutes. Remove mixture from frying pan.
3. Heat remaining 1 T. oil in the frying pan over high heat. Stir-fry meat until light brown, about 3-4 minutes. Add potato mixture.
4. Combine remaining 2 tsp. curry powder and all other remaining ingredients. Pour over meat-potato mixture. Cook and stir until liquid boils. Reduce heat and simmer 3 minutes. Serve with rice.

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