|
Malaysian Curried Beef
Malaysian Curried Beef
Yield: Makes 4 servings
Ingredients:
2tablespoons vegetable oil
2large yellow onions, chopped
1piece fresh ginger (about 1-inch square), minced
2tablespoons curry powder
2cloves garlic, minced
1teaspoon salt
2large baking potatoes (1 pound), peeled and cut into chunks
1cup beef broth
1pound ground beef
2ripe 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.
Previous: Maize bread, Main-Dish Chicken Soup, Maiale alla montanara (grilled pork chop with creamy mushrooms), Mahimahi with Fresh Pineapple Salsa, Magnificent Marinara,
Next: Malaysian prawn fritters with crispy seaweed, Maldon sea salt, Malty Maple Corn Bread, Mama Mia Spaghetti Sauce, Manchego,
|