Prep 15 mins
Cook 1 min
a spicy blend of tender chunks of succulent beef with the tang of orange and the warmth of indian spices
- 1 tablespoon vegetable oil
- 225 g shallots, halved
- 2 garlic cloves, crushed
- 1 lb lean round steak, trimmed and cut into 1/2 inch cubes
- 3 tablespoons curry paste
- 2 cups fresh beef stock
- 4 medium oranges
- 2 teaspoons cornstarch
- salt and pepper
- heat the oil in a large pan. and the shallots, garlic and beef cubes and cook over low heat,stirring occasionally, for 5 min until the beef is evenly browned all over.
- blend together the curry paste and stock. add the mixture to the beef and stir to mix thorougly. bring to a boil cover and simmer for about 1 hour.
- grate the rind of 1 orange. squeeze the juice from the orange and from 1 other . peel the other 2 oranges, remove the pith.slice between each segment and remove flesh.
- blend the cornstarch with the orange juice. at the end of the cooking time stir the orange rind into the beef with the orange and cornstarch mixture. bring to a boil and simmer ,stirring constantly, for 3-4 minutes until the sauce thickens season to taste with salt and pepper stir inthe orange segments.
We really enjoyed this unusual (for us) dish. I wasn't sure if the type of curry paste was crucial to the dish, and I'm sure each tastes different. I used a Korma paste, and thought the flavors worked well with the orange. The beef was nice and tender. I served it over rice. One thing to note, the time indicated for the recipe should be increased. It shows 16 minutes total, but the meat needs to cook for an hour in step 2. Made for PAC Fall 2009.