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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âThis recipe is a favorite with my whole family. The ingredients are a wonderful mix of sweet, salty and spicy.â âJennifer Fridgen, East Grand Forks, Minnesota Ingredients:
1 pound beef top sirloin steak, thinly sliced |
2 tablespoons canola oil, divided |
1 can (13.66 ounces) coconut milk, divided |
1 tablespoon red curry paste |
2 tablespoons packed brown sugar |
2 tablespoons fish sauce or soy sauce |
8 cups chopped bok choy |
1 small sweet red pepper, sliced |
1/2 cup salted cashews |
1/2 cup minced fresh cilantro |
hot cooked brown rice |
Directions:
1. In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
2. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
3. Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
4. Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.
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