Beef curry

Ingredients for 4 servings:

• 500 g beef
• 2 tbsp honey
• 4 tbsp soy sauce
• 2 cloves garlic
• 1 tsp coriander
• 1 tsp curry paste, yellow
• 1 can coconut milk, 400 ml
• 1 can pineapple pieces, drained weight 340 g
• 1 jar sliced ​​bamboo shoots, approx. 180 g drained weight
• 1 tsp garam masala
• 1 tsp turmeric
• ½ tsp cumin
• 200 g mini date tomatoes
• vegetable oil
• n. B. Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

spicy and delicious

In a bowl, mix the honey with the soy sauce, crushed garlic, and coriander. Thinly slice the beef and marinate in the sauce for at least 2 hours. Heat a little oil in a large pan or wok, remove the meat from the marinade with a slotted spoon (reserve it, but don’t discard it), and sear it vigorously in the hot pan. Add the curry paste and sear briefly, then deglaze with the coconut milk and the reserved marinade. Simmer for about 10 to 20 minutes, depending on the thickness of the meat and the desired consistency. Then add the drained pineapple and bamboo shoots (if the sauce is too thick, you can thin it with a little canned pineapple juice) and season to taste. Finally, add the halved tomatoes and do not cook any further. Basmati rice is recommended as a side dish.