Green Thai Curry with Beef

Ingredients

• 4 oz baby bok choy trimmed ()
• 1 can coconut milk 
• 2 large carrots thinly sliced ( diagonal)
• 2 tbsp curry powder green
• 2 tbsp fish sauce 
• 20 oz flank steak 
• 2 cloves garlic thinly sliced ()
• 1 tbsp juice of lemon 
• 0.5 tsp lemon grass 
• 4 servings cooking oil for cooking in wok
• 1 large onion sliced ()
• 1  and orange peppers thinly sliced ()
• 7 oz oyster mushrooms chopped ()
• 1  bell pepper red thinly sliced ()
• 1 tbsp rice vinegar 
• 4 oz sugar snap peas thinly sliced ( diagonal)
• 3 tbsp soya sauce 
• 1  bell pepper yellow thinly sliced ()

Equipment

• whisk
• wok

Directions

1. Prepare marinade.Slice beef.
2. Add beef and marinade to freezer bag. Marinate for 2-4 in the fridge. The longer the better.Slice/chop all your veggies.Prepare your curry paste.
3. Add oil to wok and heat.Cook beef until done, approximately 10 minutes.
4. Remove from wok and set aside.
5. Add onions and cook for about 2 minutes.
6. Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
7. Remove veggies from wok and set aside.
8. Add curry paste to wok and heat through.
9. Add coconut milk and whisk until smooth.Bring to a boil.
10. Add beef to the sauce.
11. Add veggies to the beef/sauce mixture.
12. Heat through.
13. Serve over your choice of noodles or riice.