Quick Peanut Butter Beef Curry

Quick Peanut Butter Beef Curry

AuthorJulie

1 steak, cut into bite-sized pieces or strips
canola oil, for cooking
3 garlic cloves
2 tsp curry paste (or to taste)
a big spoonful of peanut butter
half a 14 oz (398 mL) can coconut milk

1

Pat the beef dry with a paper towel and sprinkle with salt and pepper. Drizzle some oil into a large, heavy skillet (cast iron is ideal) set over medium-high heat. Brown the meat, getting some good colour on it - don't worry about cooking it completely through. (It is a steak, after all.) Transfer to a plate.

2

Add the garlic and curry paste to the pan, then the peanut butter and coconut milk. Stir to blend and melt the peanut butter, scraping up any browned bits from the bottom of the pan.

3

Cook for a minute or two, until well blended and thickened; return the beef to the pan and heat through, simmering a little longer if the beef is still too pink inside. Serve immediately, over rice.

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Ingredients

 1 steak, cut into bite-sized pieces or strips
 canola oil, for cooking
 3 garlic cloves
 2 tsp curry paste (or to taste)
 a big spoonful of peanut butter
 half a 14 oz (398 mL) can coconut milk

Directions

1

Pat the beef dry with a paper towel and sprinkle with salt and pepper. Drizzle some oil into a large, heavy skillet (cast iron is ideal) set over medium-high heat. Brown the meat, getting some good colour on it - don't worry about cooking it completely through. (It is a steak, after all.) Transfer to a plate.

2

Add the garlic and curry paste to the pan, then the peanut butter and coconut milk. Stir to blend and melt the peanut butter, scraping up any browned bits from the bottom of the pan.

3

Cook for a minute or two, until well blended and thickened; return the beef to the pan and heat through, simmering a little longer if the beef is still too pink inside. Serve immediately, over rice.

Quick Peanut Butter Beef Curry
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