Cambodian Curry Beef UPDATED




UPDATE: My friend Tha gifted me with her wonderful pickle papaya. Have you had this before? So good, and so good for you.
We had a lovely family over for dinner this weekend. My menu to go with the pickled papaya:
Cambodian Beef
Red Rice
Pickled Papaya
Braised Vegetables
Cambodian Curry Beef 
This recipe is to feed a crowd

6      Hanger Steaks
6T Curry Powder, more if needed
1/2 Cup Olive Oil
1/4 Cup Avocado Oil
3T Garlic Puree (I like Majestic Garlic) or 4 Garlic cloves, diced
4T Mustard, Hot and Spicy
Salt and Pepper to taste 
  • Add all ingredients in a bowl, except salt. 
  • Stir to coat all the meat.
  • Marinate in the refrigerator for 30 minutes or more.
  • Heat a round pan with high walls, this will keep the grease splashing down to a minimum.  Add a few pieces of beef. Brown on all sides. *I like medium.* Take out of pan, let the meat rest for 10 minutes. Slice beef going against the grain. 
  • Do the same for the rest of the beef. A few pieces at a time, not to crowd the pan and steam the beef instead of browning the beef. 


Thank you, Tha! 

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