"From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday."
680.38 g filet of beef or 680.38 g
sirloin, cut into 1/2-inch strips
29.58 ml grated fresh ginger or 1.23 ml
onions, cut julienne style
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.)