Curried Beef with Sweet Potatoes
Colleen
ingredients
- 1 pound ribeye steak; trimmed, cut into 2" cubes
- 4 tablespoons vegetable oil; divided
- 1 cinnamon stick
- 8 whole cloves
- 1 cup onion; thinly sliced
- 1 bay leaf
- 3 garlic cloves; minced
- 2 tablespoons fresh ginger; minced
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper flakes
- 2 cups sweet potatoes; peeled, sliced, cut into half-moons
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes; drained
- 4 ounces green beans; trimmed
- 3/4 cup red bell pepper; chopped
- 1/2 Lime; juiced
- Cilantro; chopped
directions
- 1
Sear seasoned steak on all sides in 2 tablespoons oil in a large saute pan over medium-high heat (do not cook through); transfer steak to a plate.
- 2
Fry cinnamon stick and cloves in the same pan in remaining 2 tablespoons oil until cinnamon unfurls and cloves swell, about 2 minutes. Remove spices and discard.
- 3
Add onion and bay leaf; saute until onion begins to brown, stirring occasionally, 8-10 minutes.
- 4
Add garlic, ginger, curry powder, and pepper flakes; saute until fragrant, 1 minute.
- 5
Stir in sweet potatoes, coconut milk, and tomatoes; cover, reduce heat to medium, and simmer 10 minutes, or until potatoes are tender.
- 6
Add seared steak and its juices, beans, and bell pepper; simmer to heat through, 5 minutes.
- 7
Finish with lime juice and salt to taste.
- 8
Garnish each serving with cilantro.
- 9
Serve with rice or quinoa.
Source: Colleen Pleis
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