Grilled Beef with Green Curry Sauce

grilled beef green curry sauce

Main, Meat | April 25, 2016 | By

Beef lovers rejoice! This is so, so yummy and would require too many adjectives to describe! Grilled beef is accompanied by grilled veggies and a fiery green curry sauce. Be careful! You may want to taste while adding the curry so you don’t end up with dragon breath! Your mouth will lead the way. Our Coconut Rice recipe is perfect on the side. Grab some beer and you’re good to go!

Grilled Beef with Green Curry Sauce
 
Author:
Serves: 4
Ingredients
  • 1 pound top sirloin filet of beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 1½ cups light coconut milk
  • 1 tablespoon green curry paste
  • 2 tablespoons sugar
  • 1 red bell pepper, seeded and sliced
  • 2 shallots, sliced
  • 1 Japanese eggplant, sliced
  • 1 tablespoon fish sauce
  • 2 tablespoons fresh cilantro, chopped
  • Coconut Rice for serving
Instructions
  1. Generously sprinkle beef with salt and pepper. Heat a grill pan or outdoor grill over medium high heat. Place the beef on the grill and cook for 10 minutes, turning occasionally, until the meat is crusty on the outside but medium on the inside. Remove meat from heat and let it rest for 10 minutes. Slice beef into 1-inch slices. Keep warm.
  2. Add the bell pepper, shallots, and eggplant to the grill pan and cook until softened and slightly charred. Set vegetables aside.
  3. Meanwhile, in a small saucepan, combine the coconut milk, curry paste, and sugar. Stir over low heat until desired thickness. Season with the fish sauce.
  4. To serve: Place the vegetables at the bottom of the serving bowl. Pour sauce over vegetables, and top with beef slices. Top with chopped cilantro. Serve with Coconut Rice on the side.

Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli

Main, Meat | February 29, 2016 | By

This dish is a classic stir-fry which is really tough to screw up! It’s easy to prep and cook, and for all you steak and broccoli lovers (is that an oxymoron?), the flavor is outstanding! Add extra jalapeño peppers if you want more of a punch. Remove the seeds if you like it a bit milder. And, be careful not to take a layer of skin off the roof of your mouth!

Stir-Fry Beef and Broccoli
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon hoison sauce
  • ⅓ cup sherry
  • 1 tablespoon black soy sauce
  • 1 table spoon reduced-sodium soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • ¾ pound top round steak, cut into thick strips
  • 2 tablespoons canola oil
  • ½ onion chopped
  • 1 large jalapeño pepper, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 pound broccoli florets
  • Toasted sesame seeds
  • Cooked brown rice for serving
Instructions
  1. In a medium bowl, whisk together hoison sauce through red pepper flakes. Add meat to bowl and marinate for about 15 minutes. Meanwhile, prepare the vegetables.
  2. In a large wok, heat 1 tablespoon of oil over medium-high heat and add beef strips. Cook until browned, about 2-3 minutes, being careful not to overcook. Reserve the leftover marinade. Remove beef from wok and set aside.
  3. Add 1 tablespoon of oil to wok over medium-high heat. Add onion, peppers, garlic, and ginger, stirring for about 4 minutes until fragrant. Stir in the broccoli florets and cook until crisp-tender, about 4 minutes. Toss in the beef strips and leftover marinade. Cook another 1-2 minutes until heated through. Serve over brown rice. Sprinkle with toasted sesame seeds.
Notes
Black soy sauce can be found at specialty Asian markets. You can leave this out, if desired, and double up on the soy sauce.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Slow Cooker Coconut Curry Pork

Main, Meat | January 30, 2016 | By

I adore my slow cooker! This handy appliance is such a time-saver. Being able to just toss ingredients into the pot, turn on the little switch, and come back several hours to a fully cooked meal is like having a “cook fairy” that appears when you leave the house, makes your meal, and then sneaks out. Thank you very much! This pork curry recipe is fork-tender when ready and full of such flavor. You’ll thank the “cook fairy” for this one!

Slow Cooker Coconut Curry Pork
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons canola oil
  • 4 pounds boneless pork shoulder (fat trimmed), cut into 2-inch pieces
  • Kosher salt & freshly ground pepper
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 1 serrano or Thai chili pepper, seeded and chopped
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon yellow curry paste
  • 1 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 14-oz. can diced tomatoes
  • 1 cup light coconut milk
  • 3 cups low-sodium chicken broth
  • Steamed white or brown rice for serving
  • Chopped fresh cilantro and sliced scallions for garnish
Instructions
  1. Heat canola oil in a large skillet. Season the pork with salt & pepper. Add pork to skillet and brown over high heat, about 7 minutes. Transfer the pork to the slow cooker.
  2. Add onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and cook over low heat until onion is translucent. Add the mixture into the slow cooker. Add can of tomatoes, coconut milk and chicken broth. Stir well. Cover and cook on high setting for 4 hours. Serve over rice and garnish with cilantro and scallions.
  3. Adapted From: Food & Wine