Green Thai Curry with Beef
Ingredients
baby bok choy4 oz
coconut milk1 can
carrots2 large
curry powder2 tbsp
fish sauce2 tbsp
flank steak20 oz
garlic2 cloves
lemon juice1 tbsp
ground lemongrass0.5 tsp
oil4 servings
onions1 large
orange pepper1
oyster mushrooms7 oz
bell pepper1
rice wine vinegar1 tbsp
snap peas4 oz
soy sauce3 tbsp- bell pepper1
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Prepare marinade.Slice beef.
Add beef and marinade to freezer bag.
Marinate for 2-4 in the fridge.
The longer the better.Slice/chop all your veggies.Prepare your curry paste.Add oil to wok and heat.Cook beef until done, approximately 10 minutes.Remove from wok and set aside.Add onions and cook for about 2 minutes.Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy.
Cook about 2 minutes.Remove veggies from wok and set aside.Add curry paste to wok and heat through.Add coconut milk and whisk until smooth.Bring to a boil.Add beef to the sauce.Add veggies to the beef/sauce mixture.Heat through.Serve over your choice of noodles or riice.
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