Green Thai Curry with Beef

Name: Green Thai Curry with Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 4 oz Bok Choy (4 oz baby bok choy (trimmed)); 1 can Coconut Milk (1 can coconut milk); 2 pieces Carrot (2 large carrots (thinly sliced diagonal)); 2 tbsp Curry Powder (2 tbsp. green curry powder); 2 tbsp Fish Sauce (2 tbsp. fish sauce); 20 oz Flank Steak (20 oz. flank steak); 2 cloves Garlic (2 cloves of garlic (thinly sliced)); 1 tbsp Lemon (1 tbsp. lemon juice + 1/2 tsp. ground lemongrass); 0 pieces Cooking Oil (Oil for cooking in wok); 1 piece Yellow Onion (1 large onions (sliced)); 1 piece Orange (1 orange pepper (thinly sliced)); 7 oz Oyster Mushrooms (7oz. oyster mushrooms (chopped)); 2 pieces Bell Pepper (1 red pepper (thinly sliced) + 1 yellow pepper (thinly sliced)); 1 tbsp Rice Vinegar (1 tbsp. rice wine vinegar); 4 oz Sugar Snap Peas (4 oz. snap peas (thinly sliced diagonal)); 3 tbsp Soy Sauce (3 tbsp. soy sauce)

45 minThai

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Bok Choy4 oz · 4 oz baby bok choy (trimmed)
Coconut Milk1 can · 1 can coconut milk
Carrot2 pieces · 2 large carrots (thinly sliced diagonal)
Curry Powder2 tbsp · 2 tbsp. green curry powder
Fish Sauce2 tbsp · 2 tbsp. fish sauce
Flank Steak20 oz · 20 oz. flank steak
Garlic2 cloves · 2 cloves of garlic (thinly sliced)
Lemon1 tbsp · 1 tbsp. lemon juice + 1/2 tsp. ground lemongrass
Cooking Oil0 pieces · Oil for cooking in wok
Yellow Onion1 piece · 1 large onions (sliced)
Orange1 piece · 1 orange pepper (thinly sliced)
Oyster Mushrooms7 oz · 7oz. oyster mushrooms (chopped)
Bell Pepper2 pieces · 1 red pepper (thinly sliced) + 1 yellow pepper (thinly sliced)
Rice Vinegar1 tbsp · 1 tbsp. rice wine vinegar
Sugar Snap Peas4 oz · 4 oz. snap peas (thinly sliced diagonal)
Soy Sauce3 tbsp · 3 tbsp. soy sauce

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Steps

1Prepare marinade.Slice beef.
2Add beef and marinade to freezer bag. Marinate for 2-4 in the fridge. The longer the better.Slice/chop all your veggies.Prepare your curry paste.
3Add oil to wok and heat.Cook beef until done, approximately 10 minutes.
4Remove from wok and set aside.
5Add onions and cook for about 2 minutes.
6Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
7Remove veggies from wok and set aside.
8Add curry paste to wok and heat through.
9Add coconut milk and whisk until smooth.Bring to a boil.
10Add beef to the sauce.
11Add veggies to the beef/sauce mixture.
12Heat through.
13Serve over your choice of noodles or riice.