Malaysian Curried Beef
YIELD Makes 4 servings
|2||tablespoons vegetable oil|
|2||large yellow onions, chopped|
|1||piece fresh ginger (about 1-inch square), minced|
|2||tablespoons curry powder|
|2||cloves garlic, minced|
|2||large baking potatoes (1 pound), peeled and cut into chunks|
|1||cup beef broth|
|1||pound ground beef|
|2||ripe tomatoes (12 ounces), peeled and cut into chunks|
|Hot cooked rice|
|Purple kale and watercress sprigs (optional)|
- Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add onions and stir-fry 2 minutes. Add ginger, curry, garlic and salt; cook and stir about 1 minute or until fragrant. Add potatoes; cook and stir 2 to 3 minutes.
- Add beef broth to potato mixture. Cover and bring to a boil. Reduce heat to low; simmer about 20 minutes or until potatoes are fork-tender.
- Stir ground beef into potato mixture. Cook and stir about 5 minutes or until beef is browned and no pink remains; spoon off fat.
- Add tomato chunks; stir gently until thoroughly heated. Spoon beef mixture into serving dish. Top with rice. Garnish with kale and watercress.
This recipe appears in: Asian
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