Red Curry Beef

I love Thai food.  I know I say that about a lot of food.  Well, I love a lot of food.  What I love about Thai food is the spice, the curry spice. When it is mixed with coconut milk, be sure to have something to soak up all the sauce or is it gravy.  Whatever you call it, I call it good.

While I certainly added some complexity to the meal, I used the Sandra Lee idea of semi-homemade.  I bought a 4 oz jar of red pepper curry from the grocery store aisle.  Mix it with coconut milk and you are ready to go.  I couldn’t just do that.  So I created a marinate for the meat and through in some not so traditional eggplant to the dish.  The end result, my oldest son said it was the best Asian food I have prepared yet.  Pretty good I would say.

Ingredients:

• 1 lb sirloin steak, cubed
• 1/4 of canola oil, divided
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp Worcestershire sauce
• 1/4 each red and green pepper, sliced
• 1/2 of an eggplant, peeled and cubed
• 2 carrots, peeled and cut into sticks
• 4 oz can of red pepper curry
• 2 – 12 oz cans of Coconut milk
• Part of 1 package of bean thread noodles

Directions:

Mix the marinate ingredients in a plastic bag and add the beef.

Let marinate for 6 hours to over night.  Add 1 tbsp of the canola oil and a tsp of the sesame oil to a skillet on medium heat.  Add the beef (drained) to the pan and brown on all sides.

Remove from the pan and set aside.  Add a little more oil to the pan and drop in the vegetables and saute for 3 minutes.

In another pot, bring water to a boil.  Remove from the heat and drop in the bean threads.  They need to soak for about 12 minutes.

Meanwhile, pour the red curry sauce and the coconut milk in a sauce pan and bring to a boil.  Then, turn off the heat.  Add the browned meat back to the pan with the vegetables and pour in the curry sauce.

Let simmer for 10 – 15 minutes.

Serve over the bean threads and Enjoy!