My hubby loves curry and spicy stir fry. His birthday is today so I got the girls, came home, and started prepping while they drew homemade cards for Dad!
Here are the things I KNOW went in this dish…
2 medium red potatoes/large dice
3 carrots/peeled and sliced on the bias
1 crown of broccoli, cut into small florets
Half a red onion/cubed
Sliced green ‘tops’ of one bunch of bok choy
1 red pepper/large sliced and cubed
1 piece boneless sirloin steak (about a pound, sliced into 1 inch “cubes”)
3-4 large mushrooms/sliced
Seasoning (get ready because I am thinking out loud) – Sesame oil, coconut oil, fish sauce, coconut aminos, grated fresh ginger, granulated garlic, rice wine vinegar, tumeric, galangal, juice and zest of 1-2 lime, onion powder, orange juice….
Let’s be honest…I. Don’t. Measure.
I put all this stuff in a bowl (minus the oils) with the meat (until the meat was half submerged) to marinate for about 20-30 minutes while I prepped #alltheveggies.
Then I got out ‘ye olde trusty wok’ and added the oils and the potatoes. Cooked for about 10 minutes and added carrots and broccoli to cook for 10-15 minutes.
Added seasonings (pretty much until I could smell things and the seasonings could be seen) and then peppers and onion and cooked for another 5 minutes and then added bok choy and mushrooms.
Stirred and cooked down for another 5 minutes…all of this was on medium high.
Removed all that and put in meat…cooked that and added veggies back in and then half a can of full fat coconut milk and turned the heat up to high and cooked it down for about 3-5 minutes.
Let the liquid cook down and served!
The coconut milk makes it a little “creamy” and mild.