Ingredients

The following ingredients have 5 Servings
  • 1 pound beef top sirloin steak, thinly sliced
  • 2 tablespoons canola oil, divided
  • 1 can (13.66 ounces) coconut milk, divided
  • 1 tablespoon red curry paste
  • 2 tablespoons packed brown sugar
  • 2 tablespoons fish sauce or soy sauce
  • 8 cups chopped bok choy
  • 1 small sweet red pepper, sliced
  • 1/2 cup salted cashews
  • 1/2 cup minced fresh cilantro
  • Hot cooked brown rice

Instruction

  • In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside., Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture., Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender., Stir in the cashews, cilantro and beef; heat through. Serve with rice.