Thai Beef Curry

Thai Beef CurryThis 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
1/2 tsp (2 mL) each, salt and fresh cracked pepper
1 tbsp (15 mL) vegetable or canola oil
1/2 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
1/4 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.

Makes 4 servings.

Per serving: about 310 cal, 19 g pro, 21 g total fat (5 g sat fat), 14 g carb, 3 g fibre,45 mg chol, 540 mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 100%