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This is Cambodian Sesame Pear Beef in Red Curry, adapted from the Sala Bai Hotel School recipe for Stir-fried Beef with Red Chili Powder. Delicious!
- 2 tablespoons sesame oil
- 3⁄4 lb beef eye round, very thinly sliced
- 1 Anjou pear, peeled and sliced
- 1 (10 ounce) can pears in heavy syrup
- 6 scallions, 1-inch slices
- 5 garlic cloves, minced
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons red curry powder (Khmer Curry)
- 2 red chilies
- 2 teaspoons sesame seeds
- Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice.
- Heat oil on med-hi heat.
- Brown beef in Wok for 1 minute.
- Slice 4 very thin pieces of the fresh pear and set aside for garnish.
- Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds.
- Stir-fry until golden, about 2-3 minutes or until fresh pear is soft.
- Garnish with pear and serve with steamed basmati rice.
Loved this recipe! The pears added an awesome flavor. I used a curry and saffron mix because I didn't have any red curry and it turned out great! If you're in the mood for something exotic but don't want to wander too far outside your comfort zone, this is a great dish to start with! Thanks Da Long!
This is a fantastic recipe! Everybody I have made if for has absolutly loved it. I usually double it and use pork instead of beef because I think it goes better with pears. It seems really thin and souplike, so add some cornstarch to thicken it up. This is a WONDERFUL recipe. Thanks
This was good. The pears were such a unique and tasty addition. But I think it had more potential if the can of pears had been drained first. Once all that juice went into the dish it was more like you were stewing it. Actually I think you could just use fresh pears and leave out the canned stuff altogether. Thanks for introducing me to something new and different.