Simple everyday ingredients combine to create this somewhat exotic stir-fry.
| 1 lb (500 g) |
Beef Stir-fry Strips |
| ½ cup (125 mL) |
teriyaki sauce |
| 1 |
clove garlic |
| 2 |
onions |
| 1 |
carrot |
| 3 tbsp (45 mL) |
peanut or vegetable oil |
| 3 tbsp (45 mL) |
curry powder |
| 1 cup (250 mL) |
chicken broth or stock |
| ⅓ cup (75 mL) |
whipping cream |
| ⅓ cup (75 mL) |
shredded coconut or chopped roasted peanuts |
| 2 cups (500 mL) |
snow peas |
| |
Chopped green onion or fresh coriander |
- Combine beef strips with teriyaki sauce in large sealable freezer bag; seal and refrigerate for 20 to 30 minutes. Meanwhile, mince garlic and cut onions and carrot into thin slices.
- Drain beef, discarding marinade. Heat 1 tbsp (15 mL) of the oil in wok or non-stick skillet over medium-high heat. Cook beef, in 2 batches, for 1 minute per side or until browned but still pink inside. Remove from wok.
- Add remaining 2 tbsp (30 mL) oil to wok; stir-fry garlic, onions and carrot over medium-high heat until softened about 5 minutes. Add curry powder; stir-fry until fragrant, about 1 minute. Stir in broth, cream, coconut and reserved beef strips; bring to boil and simmer for 1 minute. Stir in snow peas; cook, stirring occasionally, for 3 minutes. Serve garnished with green onion.