Verified by nesshawk
|1 1/2 poundssirloin or tenderloin steak; cut in 1" cubes|
|3 tablespoonolive oil|
|1 onion; cut thin slices|
|3 garlic cloves; minced|
|1 tablespoonminced fresh ginger|
|2 1/2 teaspoonsground coriander|
|1 teaspoonground cumin|
|1/4 teaspoondried red pepper flakes|
|3 tablespoonchopped cilantro|
Beef Curry Preparation
In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately-high and cook to your taste, stirring, about 2 minutes longer for medium-rare. Stir in the cilantro.
This recipe yields 4 servings; 1 carb gram per serving.
Formatted for MC6 05-30-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 109 Calories; 10g Fat (83.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.
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