Cashew Curried Beef

***This recipe was found in Taste of Home magazine, submitted by Jennifer Fridgen of East Grand Forks, MN***

Prep: 20 minutes Cook: 20 minutes
Yield: 5 servings

1 lb. beef top sirloin steak, thinly sliced
2 T. canola oil, divided
1 can (14 oz.) coconut milk, divided
1 T. red curry paste
2 T. packed brown sugar
2 T. fish or soy sauce
8 cups chopped bok choy
1 small sweet red pepper, sliced
1/2 C. salted cashews
1/2 C. minced fresh cilantro
Hot cooked brown rice

***Family Chef's substitutions: I used regular red bell pepper instead of sweet red pepper.

In a large skillet, saute beef in 1 T. oil until no longer pink. Remove from skillet and set aside.

Spoon 1/2 cup cream from the top of the coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.

Stir in brown sugar, fish sauce, and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir for 2-3 minutes longer or until vegetables are tender.

Stir in cashews, cilantro and beef; heat through. Serve over rice.

My husband and I were so excited to try this because a coconut curry dish is our favorite from a local restaurant. The flavors were great in this and it was so easy to make, but we both wished it was spicier. (It's not really spicy at all.) Also, I didn't have brown rice on hand, so I made white rice. Even with not knowing the recipe called for brown rice, my husband commented that it would taste better over brown rice. How did he know?! Mistakes learned and something I'll take to heart for next time. :)

Family Chef's Grade: B+