by Jennifer Burns, Dan’s Market
- 2 tablespoons olive oil, divided
- 1 lb. beef strips
- 1 shallot, diced
- 2 cloves of garlic, diced
- 1 tablespoon ginger, grated or finely diced
- 2 teaspoons yellow curry powder
- 1/2 can coconut milk, 7 ounces
- 1/4 cup chicken stock
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, chopped
- 1/4 cup peanuts, chopped
- Salt and Pepper
Coconut Rice
- 1 cup white or long grain rice
- 1 cup water
- 1 cup coconut milk
- 2 teaspoons butter
- Salt and Pepper
For the rice, add in the water and coconut milk, butter, salt and pepper. Cook according to package directions on time.
For the beef curry, in a large skillet over medium-high heat, add 1 teaspoon of the oil. Sprinkle salt and pepper on both sides of the beef; place in the pan and cook on each side for 4-5 minutes. Remove the steak from the pan, cover with foil and set aside.
In the same frying pan, add the remaining tablespoons of oil; sauté the shallot, garlic and ginger for 2-3 minutes. Add the curry, coconut milk and stock. Bring the mixture up to a boil and reduce to a simmer for 5 minutes. Add the steak back in the pan and simmer another 3-4 minutes. For each serving, place a portion of the coconut rice on a plate, then some of the beef curry mixture on top. Garnish with cilantro, scallions and peanuts. Serve immediately.
