Ingredients
1 pound beef top sirloin steak, thinly sliced2 tablespoons canola oil, divided1 can (13.66 ounces) coconut milk, divided1 tablespoon red curry paste2 tablespoons packed brown sugar2 tablespoons fish sauce or soy sauce8 cups chopped bok choy1 small sweet red pepper, sliced1/2 cup salted cashews1/2 cup minced fresh cilantroHot cooked brown rice
Preparation
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.
