Monday, October 12, 2009

Curry Pepper Beef

2 lbs 1-inch Thick Lean Beef Sirloin (room temperature)
2 Tbsp Vegetable Oil (consider Smart Balance)
Salt and Pepper
1 Green Bell Pepper (seeded and cut into bite size pieces)
1 Red Bell Pepper (seeded and cut into bite size pieces)
3 Tbsp Butter (consider Smart Balance Spread)
2 Chopped Shallots
2 Chopped Garlic Cloves
2 Tbsp Flour
¼ cup Dry Sherry
1 cup Beef Broth
1 Tbsp Curry Powder

Pat beef dry and cut into bite size pieces. In large skillet or Dutch oven, heat oil over high heat until smoking. Working in 2 batches, cook beef until browned on all sides, 2-3 minutes. Season with portion of salt and pepper and transfer to a plate. Lower the heat to medium, add bell peppers and cook, stirring, until softened, about 10 minutes. Transfer to the plate with the meat. Add the butter to the skillet. Add shallots and garlic and cook until fragrant, about 2-3 minutes. Sprinkle the flour into the pan and whisk in the sherry, scrapping up the brown bits from the bottom of the pan. Stir in the beef broth and curry powder. Return the meat and peppers and any juices to the pan and simmer to combine the flavors 2-3 minutes. Season with salt and pepper.