- 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