Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Curried Beef with Sugar Snap Peas

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

4 oz. rice stick noodles

1/2 lb. boneless sirloin steak, sliced into thin strips
2 shallots, chopped
Zest of 1 lemon
2 garlic cloves, minced and divided
1 Tablespoon fresh ginger, minced
1-1/2 teaspoon salt
1/2 teaspoon Thai red curry paste
Pinch of sugar
2 Tablespoons vegetable oil
1/2 cup shiitake mushrooms, sliced
6 oz. sugar snap peas, trimmed and halved crosswise
1 cup unsweetened coconut milk
1 cup gf Chicken Stock
2 Tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper to taste

Directions

Bring a pot of salted water to a boil. Add the rice noodles and cook until just tender, about 3-4 minutes. Drain and rinse briefly in a colander. Set aside.

Place the shallots, lemon zest, 1/2 the garlic, ginger, salt, curry paste and sugar in a food processor. Pulse until finely chopped.

Heat 1 tablespoon of oil in a wok or a large skillet over high heat. Add the remaining garlic; sauté for 30 seconds. Add the beef; sauté until browned on all sides, about 3-4 minutes. Transfer beef to a plate. Add the mushrooms to the wok; sauté for 1-2 minutes or until the mushrooms give off all their liquid and are tender. Add the peas; sauté for 30 seconds. Transfer peas and mushrooms to a bowl. Heat the remaining tablespoon of oil in the wok over medium heat. Add the shallot-ginger mixture, stirring frequently, until it begins to stick to the bottom of the wok, about 2 minutes. Stir in the coconut milk and chicken stock. Bring to a simmer; simmer for 3 minutes. Return the beef and vegetables to the wok. Add the cooked noodles; stir until reheated and combined. Add cilantro. Season to taste with salt and freshly ground black pepper. Serve.

Recommended Tools

Reviews

Posted By Member:
Posted Date: 1/13/2013

Peaceful home life you do not credited about what you do yet unfortunately credited what person What i am presents have always been you have made.urlhttpwww.nikeschuhedamendes.comnike schuhe damenurl a hrefhttpwww.nikeschuhedamendes.com titlenike schuhe damennike schuhe damena

Posted By Member:
Posted Date: 1/13/2013

Maybe Jesus wishes for mankind to satisfy quite a few false everyone well before meeting the correct one so that weight lifting does not at long last satisfy the person heading to know how to choose to be relieved.urlhttpwww.nikeschuhedamendes.comnike free 3.0 v3url a hrefhttpwww.nikeschuhedamendes.com titlenike free 3.0 v3nike free 3.0 v3a

Post your Rating (Registered users only)

Your Rating:

Excellent