Malaysian Curried Beef Photo
Malaysian Curried Beef

YIELD Makes 4 servings

INGREDIENTS

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
1 teaspoon salt
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)

PREPARATION:

  1. 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.
  2. 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.
  3. Stir ground beef into potato mixture. Cook and stir about 5 minutes or until beef is browned and no pink remains; spoon off fat.
  4. 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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