Beef Curry

Ingredients

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  2 tbsp or 12g

• Curry powder

  Spices

  1 tsp or 2g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Broccoli

  Flower clusters, raw

  1 cup flowerets or 71g

• Carrots

  Dehydrated

  1 cup or 74g

• Cabbage

  Chinese (pak-choi), raw

  2 cup, shredded or 140g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Heat oil in large skillet. Cook onion and bell pepper until they start to soften. Add garlic, ginger and curry powder. Mix well. Add the beef and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce and bring to a simmer. Add the cauliflower, broccoli, and carrots. Cook until meat is done and vegetables are tender, about 10 minutes. Add bok choy and lime juice and cook just until bok choy is wilted.

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