"From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday."
1 1/2 lbs filet of beef or 1 1/2 lbs
sirloin, cut into 1/2-inch strips
2 tablespoons grated fresh ginger or 1/4 teaspoon
1 1/2 cups
onions, cut julienne style
1 1/2 cups
red bell peppers, cut into strips
Cut the meat, onions and peppers.
Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
Add curry powder and meat to the onion and peppers in the skillet; stir well.
Add coconut milk and heat til warm; add salt and pepper to taste.
Garnish with cilantro; Serve over rice.
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Indian-Style Beef Curry With Coconut Milk (cont.)