Green Thai Curry with Beef

Ingredients

• 4 oz baby bok choy
• 1 can coconut milk
• 2 large carrots
• 2 tbsp curry powder
• 2 tbsp fish sauce
• 20 oz flank steak
• 2 cloves garlic
• 1 tbsp lemon juice
• 0.5 tsp ground lemongrass
• 4 servings oil
• 1 large onions
• 1 orange pepper
• 7 oz oyster mushrooms
• 1 bell pepper
• 1 tbsp rice wine vinegar
• 4 oz snap peas
• 3 tbsp soy sauce
• 1 bell pepper

Instructions

1. Prepare marinade.Slice beef.
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.
3. Add oil to wok and heat.Cook beef until done, approximately 10 minutes.
4. Remove from wok and set aside.
5. Add onions and cook for about 2 minutes.
6. Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
7. Remove veggies from wok and set aside.
8. Add curry paste to wok and heat through.
9. Add coconut milk and whisk until smooth.Bring to a boil.
10. Add beef to the sauce.
11. Add veggies to the beef/sauce mixture.
12. Heat through.
13. Serve over your choice of noodles or riice.