Green Thai Curry with Beef

Ingredients

• •4 oz baby bok choy
• •1 can coconut milk
• •2 large carrots
• •2 tbsp curry powder
• •2 tbsp fish sauce
• •20 oz flank steak
• •2 cloves garlic
• •1 tbsp lemon juice
• •½ tsp ground lemongrass
• •oil
• •1 large onions
• •1 orange pepper
• •7 oz oyster mushrooms
• •2 bell peppers
• •1 tbsp rice wine vinegar
• •4 oz snap peas
• •3 tbsp soy sauce

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Method

From foodista.com — read the original

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