1 cup beef broth
2 teaspoons cornstarch
1 teaspoon curry powder
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pound flank steak, cut across the grain into 1/4-inch-thick slices*
OR
1 pound round tip steak, cut across the grain into 1/4-inch-thick slices*
1 1/2 cups thinly sliced onion rings
1 cup thinly sliced radishes
Servings: 4
1. In a small bowl whisk broth, cornstarch, curry powder, garlic, salt and pepper until cornstarch dissolves; set aside.
2. In a large skillet heat 1 tablespoon of the oil over high heat. Add half of the beef; cook and stir occasionally until browned on the outside, about 2 minutes; remove meat to a plate. Repeat with remaining beef.
3. Heat remaining 1 tablespoon oil until hot. Add onion; cook and stir until softened and lightly browned, about 4 minutes. Return beef and juices to the skillet. Whisk broth mixture again and pour into the skillet. Cook, stirring gently, until the sauce is clear and lightly thickened. Stir in radishes; heat for 30 seconds.
4. Serve on wilted watercress, spinach, or steamed rice, if desired.
Yield: 4 cups
Notes: Beef and Radish Skillet With a Touch of Curry adds a taste of the East to one-pan cooking. Quick-fry thin slices of beef until just tender, then add thin-sliced onions and radishes to deepen textures and flavors. A curry-tinged sauce finishes this special dish.
* For easy slicing place beef in the freezer for 30 minutes.
Serving Ideas: Served on wilted watercress or spinach, it's a lifesaver for the weekend dinner rush, yet elegant enough for company.
2 teaspoons cornstarch
1 teaspoon curry powder
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pound flank steak, cut across the grain into 1/4-inch-thick slices*
OR
1 pound round tip steak, cut across the grain into 1/4-inch-thick slices*
1 1/2 cups thinly sliced onion rings
1 cup thinly sliced radishes
Servings: 4
1. In a small bowl whisk broth, cornstarch, curry powder, garlic, salt and pepper until cornstarch dissolves; set aside.
2. In a large skillet heat 1 tablespoon of the oil over high heat. Add half of the beef; cook and stir occasionally until browned on the outside, about 2 minutes; remove meat to a plate. Repeat with remaining beef.
3. Heat remaining 1 tablespoon oil until hot. Add onion; cook and stir until softened and lightly browned, about 4 minutes. Return beef and juices to the skillet. Whisk broth mixture again and pour into the skillet. Cook, stirring gently, until the sauce is clear and lightly thickened. Stir in radishes; heat for 30 seconds.
4. Serve on wilted watercress, spinach, or steamed rice, if desired.
Yield: 4 cups
Notes: Beef and Radish Skillet With a Touch of Curry adds a taste of the East to one-pan cooking. Quick-fry thin slices of beef until just tender, then add thin-sliced onions and radishes to deepen textures and flavors. A curry-tinged sauce finishes this special dish.
* For easy slicing place beef in the freezer for 30 minutes.
Serving Ideas: Served on wilted watercress or spinach, it's a lifesaver for the weekend dinner rush, yet elegant enough for company.
