Tuesday, March 2, 2010

Juliana's Butcher Block

For the first installment of Juliana's Butcher Block, I made beef curry soup with edamame and shiitake mushrooms. It was great, but next time I think i'll add a little more curry. I'm a bit of a curry addict.

1 lb. flank steak, slice into 1/4th in. cuts
5 oz. fresh shiitake mushrooms, chop and discard stems
2 tbs. olive oil
3 tbs. red curry paste
2 garlic cloves, minced
4 cups chicken broth
2 cups shelled edamame
1 lime, juice
1 tbs. light brown sugar
4 oz. rice noodles
sea salt
handful basil
sliced jalapenos for garnish

Heat oil in a large saucepan. Add curry paste and garlic, stir for about 2 minutes. Increase the heat to medium. Add steak, and spread across the pan in a single layer. Do not disturb until the meat begins to brown, about a minute. Stir and coat with curry. Cook until the meat no longer looks raw.

Add mushrooms; cook for 2 minutes. Add broth, and bring to a simmer. Simmer for 5 minutes. 

Add edamame, sugar, lime juice and salt. Cook for 1 minute.

Add noodles and basil. Cook for 5 minutes. Garnish with jalepenos.

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