- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Servings: 5
- Cost per serving: $1.97
- Storage: 3 days in the fridge. Can be frozen.
- Kitchen tools: Cutting board, sharp knife, measuring cups and spoons, large frying pan, wooden spoon, can opener.
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 15 ml (1 tbsp) canola oil
- 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
- 1 medium size carrot, peeled and chopped
- 3 garlic cloves, finely chopped
- 30 ml (2 tbsp) fresh ginger, chopped (optional)
- 15 ml (1 tbsp) curry powder
- Salt and pepper to taste
- 500 g (1 lb) medium-lean ground beef
- 375 ml (1½ cups) diced tomatoes (about ½ of a 796 ml can)
You can use the other half of the can to cook the rice (reduce the amount of water in the rice recipe by about 375 ml or
- 1½ cups), or simply freeze for future use.
- 125 ml (½ cup) milk
- 250 ml (1 cup) frozen green peas
1. In a large frying pan over medium-high heat, cook the onions and the carrot in the oil until the onion is transparent (about 2 minutes).
2. Add the garlic, ginger, curry powder, salt and pepper. Stir and cook for 1 minute.
3. Push all the ingredients to one side of the frying pan. Add the ground beef where the vegetables used to be and cook stirring very little.
4. Once the beef starts to brown, stir in the curried vegetables. Cook for 2 more minutes over medium-high heat.
5. Add the tomatoes and the milk to the frying pan. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes.
6. Add the frozen green peas. Stir and cook for 2 minutes.
Variation: Feel free to add any spices you may have on hand! (cardamom, garam masala, etc.).
7. Serve the beef stir-fry with a grain product (rice, for example) and vegetables.