A delightful Asian-style red coconut curry gets extra-rich flavor from bite-size pieces of bison sirloin steak and plenty of colorful vegetables and fresh basil.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
455 Calories
Recipe Instructions
Step 1
Heat oil over medium-high heat in a large skillet. Cook bison sirloin steak pieces in hot oil for 5 minutes to brown on all sides. Remove bison sirloin steak pieces from pan. Add coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling; boil gently for 5 minutes.
Step 2
Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil gently for 5 to 7 minutes more or until vegetables are just tender and sauce has thickened slightly, stirring occasionally. Stir in bison sirloin steak pieces and heat through. Remove from heat and stir in the 1/3 cup basil.
Step 3
Serve over jasmine rice. If desired, serve with naan.
Ingredients
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 cup sliced carrots
1 cup sliced fresh mushrooms
1 (14 ounce) can unsweetened coconut milk
⅓ cup chopped fresh basil
1 tablespoon fish sauce
3 tablespoons red curry paste
⅓ cup beef broth
1 cup frozen cut green beans
1 pound bison sirloin steak, cut into bite-size pieces
