Curry on the run

The pie is a lie..... I may get around to it next week. Maybe. It's been such an exciting week getting to spend quality time with a tremendous group of ladies. There was a ton of cooking done and I got lots of new recipe ideas to try out so keep an eye on the page! 

Tonight though, tonight was a hectic rush to figure out how to feed the people, five of them to be exact, with one steak, one onion, one extra large yellow squash and a cabinet full of wonderful spices. I know, you're thinking, "Well, that sounds like a stir fry to me!" And you would be right to think that's where this was going but I took a left at the soy sauce and just couldn't resist adding all the curry basics. Isn't it beautiful? 

Ingredients: 

One 1pound to 1 1/2 pound steak cut into thin strips

One softball sized onion sliced thinly

One pound of yellow squash cut into 1" cubes

1T sesame oil

1/2 t ginger

2t tumeric

2t cumin

1T garlic

1/2 t chili powder

1/4 t black pepper

1T corn starch

1/4c soy sauce

1. Heat your wok over medium-high heat with sesame oil before you add your onion. When sesame oil is fragrant add onion and stir until slightly soft. Remove from wok to a separate bowl. 

2. Stir fry squash 3-5 minutes, in batches if necessary, and add to onion bowl. 

3. Add more sesame oil if necessary and stir fry beef in batches until just browned on the outside. 

4. Add all veggies back to the wok with the beef, 2T soy sauce, and all of the spices. Turn heat to medium and simmer 5-10 minutes or until squash is tender. 

5.Mix remaining soy sauce with cornstarch and quickly stir into curry. Stir constantly until sauce thickens then remove from heat and serve with rice. 

This onion was bigger than my fist

I forgot to get a picture of the enormous yellow squash before I cut it up but this shows a good size to cut it to. 

I cut the steak to about the same size as the squash so they'd cook evenly. 

It is so so so important to preheat your wok! 

The beef really is just getting a sear on the outside at this point

Here they are! The magical spices!

I'm full from dinner but that looks amazing enough to eat again.

I was informed by Sprite that our Japanese friends serve their curry this way. It's so pretty! 

This recipe is super flexible and nearly fool proof. Popular additions to the sauce  include chicken, pork loin, fish (goes in during the summer phase), broccoli, carrots, potatoes, sweet potatoes, green beans, etc...... You get the picture, it's an almost anything goes kind of meal which is perfect for a crazy night when you just need something easy or for that first cool weekend in fall. I hope you have fun experimenting!