In a large frying pan, heat the oil over moderate heat. Add the onion and cook,
stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger
and cook, stirring, for 1 minute.
- 1 1/2 lbs sirloin or tenderloin steak, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, cut into thin slices
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons water
- 3 tablespoons chopped cilantro
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric,
salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately
high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in
Makes 4 Servings. 1 net gram of carbohydrate per serving.
c o m m e n t s :
A long-simmering curry becomes a quick one when you substitute a tender cut of
beef (sirloin, fillet...) and stir-fry it till medium-rare.