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Beef Stir-Fry Curry

While cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.

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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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US Metric
  • 4 green hot peppers, halved lengthwise and seeded
  • 4 cilantro sprigs, (stems and leaves), coarsely chopped
  • 2 cloves garlic, smashed
  • 1 small onion, chopped
  • 1 tbsp (15 mL) chopped fresh ginger
  • 3 tbsp (45 mL) peanut oil or vegetabIe oil
  • 2 tbsp (30 mL) curry powder
  • 1 lb (454 g) beef grilling steak, (such as rib eye or top sirloin), thinly sliced across the grain
  • 4 plum tomatoes, cut in thin wedges
  • 1/3 cup (75 mL) plain yogurt
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) garam masala

Cooking Process:

In food processor, purée together hot peppers, chopped cilantro, garlic, onion and ginger until paste.
In wok, heat oil over medium heat; stir-fry pepper paste and curry powder, drizzling in 6 tbsp water, 1 tbsp at a time, as paste begins to stick to pan, until no water remains, about 4 minutes.

Nutritional Information:
cal 369
pro 27 g
total fat 25 g
sat. fat 8 g
carb 10 g
fibre 3 g
chol 60 mg
sodium 658 mg
potassium 704 mg
% RDI: -
calcium 7
iron 29
vit A 8
vit C 25
folate 12

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