This easy-to-make one pot meal features tender, marinated strips of Ontario beef, fresh red pepper and an authentic light red curry sauce. Serve over steamed rice with a side of fresh mango salad.
1 lb (500 g) Ontario flank steak, cut on bias across the grain into strips
2 tbsp (30 mL) red curry paste, divided
1 tsp (5 mL) corn starch
1 tbsp (15 mL) water
½ tsp (2 mL) each, salt and fresh cracked pepper
1 tbsp (15 mL) vegetable or canola oil
½ red onion, chopped
1 tbsp (15 mL) minced fresh gingerroot
1 clove garlic
1 cup (250 mL) coconut milk
1 cup (250 mL) beef stock
1 cup (250 mL) broccoli florets
1 cup (250 mL) red pepper chunks
1 cup (250 mL) sugar snap peas
¼ cup (50 mL) chopped cilantro
In bowl, combine, steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.
In large deep, non-stick skillet, heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 minutes. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 minutes. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 minutes; return beef to pan and stir in cilantro. Let sit 5 minutes before serving over steamed rice.
Substitute your favourite gluten-free sauces and seasonings for a gluten-friendly option!
- Calories: 310
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 45 mg
Keywords: Flank Steak, Kid-Friendly