Ingredients

  • 4 oz baby bok choy (trimmed)
  • 1 can coconut milk
  • 2 large carrots (thinly sliced diagonal)
  • 2 tbsp. green curry powder
  • 2 tbsp. fish sauce
  • 20 oz. flank steak
  • 2 cloves of garlic (thinly sliced)
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground lemongrass
  • Oil for cooking in wok
  • 1 large onions (sliced)
  • 1 orange pepper (thinly sliced)
  • 7oz. oyster mushrooms (chopped)
  • 1 red pepper (thinly sliced)
  • 1 tbsp. rice wine vinegar
  • 4 oz. snap peas (thinly sliced diagonal)
  • 3 tbsp. soy sauce
  • 1 yellow pepper (thinly sliced)

Ready In 180 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Prepare marinade.Slice beef.
  • INGREDIENTS:

Step 2

  • Add 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.
  • INGREDIENTS:

Step 3

  • Add oil to wok and heat.Cook beef until done, approximately 10 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • Remove from wok and set aside.
  • EQUIPMENT:

Step 5

  • Add onions and cook for about 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 6

  • Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 7

  • Remove veggies from wok and set aside.
  • EQUIPMENT:

Step 8

  • Add curry paste to wok and heat through.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Add coconut milk and whisk until smooth.Bring to a boil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Add beef to the sauce.
  • INGREDIENTS:

Step 11

  • Add veggies to the beef/sauce mixture.
  • INGREDIENTS:

Step 12

  • Heat through.

Step 13

  • Serve over your choice of noodles or riice.
  • INGREDIENTS: