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I love curries! The longer you marinate what your currying the more intense the flavours will be. If you are in a rush you still get plenty if you toss your ingredients in the paste and do a quick saute, or even oven roasting with veggies.
Serves 4
1 pound/450g boneless sirloin, cut into ½ inch/1.27cm strips
1 teaspoon/5ml canola oil
1 teaspoon/5ml sesame oil
¼ cup/60g cashews (optional)
1 scallion, sliced on a diagonal
Marinade:
1 tablespoon/15ml sesame seeds
1 garlic clove, minced
1 tablespoon/15ml ginger root, minced
1 Thai bird chile, chopped
1 tablespoon/15ml coconut liquid aminos
1 teaspoon/5ml red curry paste, see recipe on page (oops you will have to get the book)
Place sesame seed in a dry skillet over medium heat for 30-45 seconds being careful not to burn them. Add the toasted seeds, garlic, ginger root, chile aminos and curry paste to a blender, and blend to a paste. Place beef in a glass dish pouring the in the marinade. Toss to coat well. Let marinate in the refrigerator 2 hours, overnight is even better. Heat a skillet or wok over medium high heat with canola oil. Add the beef and brown quickly constantly moving the meat (3-4 minutes). Remove the beef. Wipe out the skillet. Lower the heat and add sesame oil. Brown the cashews (if using) in oil 1-2 minutes. Add scallion until just fragrant (30-40 seconds). Toss with beef.
Serve with rice, greens or Asian slaw.
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