Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
719
Calories
31g
Protein
56g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 2 green onions, thinly sliced
- 2 medium onions, thinly sliced
- 2 lbs sirloin steak or round steaks, cut into thin strips
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 2 cups coconut milk
- =
Directions
1
Heat the oil in a large skillet.
2
Add the garlic, jalapeno, green onions and onions.
3
Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
4
Sprinkle the meat with the curry powder and ginger.
5
Cook over medium heat, stirring and turning, until the meat is browned, about 5 minutes.
6
Add the coconut milk.
7
Lower the heat to a simmer and cover the pan.
8
Cook for an additional 15 to 20 minutes, or until the meat is tender.
9
Serve over hot rice.
Recipe sourced from
fandom