Coconut Curry Beef
1 lb. Beef Stew Meat
Salt/Pepper
1/2 Tbsp. Olive Oil
1/3 C. Yellow Onion, Chopped
2 Garlic Cloves, Minced
1 C. Light Coconut Milk
1 Tbsp. Worcestershire Sauce
1 Tsp. Fresh Minced Ginger
1/2 Tbsp. Curry Powder
Season beef with salt and pepper. Heat oil in medium sized skillet to medium high heat. Add meat and brown on all sides. Reduce heat to medium and add onion and garlic. Cook until onions are translucent, about 7 minutes before adding remaining ingredients. Mix well. Cover, reduce heat to low, and let simmer for at least 30 minutes, or, if desired, place in slow cooker on low for 8 hours for more tender beef. Serve over rice or rice noodles prepared according to package directions. Garnish with baby bok choy and carrots.
Salt/Pepper
1/2 Tbsp. Olive Oil
1/3 C. Yellow Onion, Chopped
2 Garlic Cloves, Minced
1 C. Light Coconut Milk
1 Tbsp. Worcestershire Sauce
1 Tsp. Fresh Minced Ginger
1/2 Tbsp. Curry Powder
Season beef with salt and pepper. Heat oil in medium sized skillet to medium high heat. Add meat and brown on all sides. Reduce heat to medium and add onion and garlic. Cook until onions are translucent, about 7 minutes before adding remaining ingredients. Mix well. Cover, reduce heat to low, and let simmer for at least 30 minutes, or, if desired, place in slow cooker on low for 8 hours for more tender beef. Serve over rice or rice noodles prepared according to package directions. Garnish with baby bok choy and carrots.
