1 tablespoon peanut oil
12 ounces veal top round, cut into strips
1 tablespoon fresh ginger, minced
1/2 tablespoon fresh garlic, minced
1/4 cup green onions, sliced thin
3 tablespoons yellow Thai curry paste
1/2 cup coconut milk
1 teaspoon honey
1 teaspoon low sodium soy sauce
1 teaspoon fish sauce
1 tablespoon corn starch
1/2 cup low sodium chicken broth
1 pound frozen stir-fry vegetable blend
- Preheat a heavy bottom sauté pan or wok; add the peanut oil. When hot add the veal strips and stir-fry for 1 to 2 minutes.
- Add the ginger, garlic, and green onions; continue to stir-fry for another 1 to 2 minutes.
- Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil, lower to a simmer and continue to cook for 4 to 5 minutes.
- When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.
Source: Funded by the Beef Checkoff