INGREDIENTS
| 1 lb |
|
500 g |
|
beef stir-fry strips (inside round or sirloin tip) |
| ½ cup |
|
125 mL |
|
teriyaki sauce |
| 1 |
|
1 |
|
clove garlic, minced |
| 2 |
|
2 |
|
onions, thinly sliced |
| 1 |
|
1 |
|
carrot, thinly sliced |
| 3 tbsp |
|
45 mL |
|
peanut or vegetable oil, divided |
| 3 tbsp |
|
45 mL |
|
curry powder |
| 1 cup |
|
250 mL |
|
chicken broth or stock |
| 1/3 cup |
|
75 mL |
|
whipping cream |
| 1/3 cup |
|
75 mL |
|
shredded coconut or chopped roasted peanuts |
| 2 cups |
|
500 mL |
|
snow peas |
|
|
|
|
chopped green onion or fresh cilantro (coriander) |
COOKING TIME: 20 minutes
MARINATING TIME: 20 to 30 minutes
DIRECTIONS
1. In large resealable freezer bag, combine beef strips with teriyaki sauce; seal and refrigerate for 20 to 30 minutes.
2. Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 mL) oil in wok or non-stick skillet over medium-high heat until a drop of water added evaporates immediately. Add half of the beef strips, cooking for 1 minute per side or until browned, but still pink inside. Remove from wok. Add remaining beef and cook as before; remove from wok.
3. Add remaining 2 tbsp (30 mL) oil to wok. Add garlic, onions and carrots; stir-fry 5 minutes. Add curry powder; stir-fry for 1 minute. Stir in broth, cream, coconut and reserved beef strips; bring to boil and simmer 1 minute. Stir in snow peas; cook, stirring occasionally for 3 minutes.
4. Serve, garnished with green onion or coriander if desired.
|
NUMBER OF SERVINGS: 4 SERVINGS
|
