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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

2 tbsp
canola oil, divided
30 mL
12 oz
beef stir-fry strips
375 g
1
red pepper, cut into strips
1/4 lb
cremini mushrooms, halved or quartered
125 g
2 cups
cubed eggplant
500 mL
2 tbsp
Thai green curry paste
30 mL
1 tbsp
fish or soy sauce
15 mL
1 can
coconut milk
414 mL
2
green onions, thinly sliced on angle
2 tbsp
finely chopped cilantro
30 mL

Method

Step 1
In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.
Step 2
Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.
Step 3
Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
440
Fat:
33 g
Saturated Fat:
21 g
Carbs:
12 g
Fibre:
3 g
Sugar:
5 g
Cholesterol:
45 mg
Protein:
24 g
Sodium:
1090 mg