Curry sirloin tacos with bacon veggies

• 3/4 lb beef top sirloin steak
• 1/2 cup coconut milk
• 1 1/2 tbsp minced garlic
• 2 tbsp curry powder
• 1/2 tsp thyme
• 1 tbsp salt
• 1/2 tsp garam masala
• 1/2 tbsp ground black pepper
• 1 tsp corn starch
• 3 slice applewood smoked bacon
• 6 each bay leafs
• 1 can artichoke hearts
• 1 each portabella mushroom
• 6 corn taco sliders tortillas
• 1 tbsp olive oil
• 3 medium sized carrots

1. Slice mushroom and carrots.
2. Put bacon, mushroom, artichoke hearts, and carrots into saute pan with olive oil and bay leaves.
3. Sprinkle with salt and pepper.
4. Add 1/2 cup of water.
5. Simmer on medium for about 20 minutes or until mushrooms absorb all the water.
6. Meanwhile, have your sous chef slice the sirloin into 1/2 inch strips.
7. Put in a mixing bowl.
8. Coat with olive oil, thyme, curry powder, garlic, garam masala.
9. Mix in 1/4 cup of coconut milk.
10. Saute at medium heat for 10.
11. Then add the rest of the coconut milk and corn starch to make gravy.
12. Cook for 10 more minutes.
13. Toast tortillas.
14. Put sirloin into tortillas.
15. Serve aside the vegetable blend.
16. Pairs well with James Brown.
17. Desert: Applesauce with cinnamon.

beef top sirloin steak, coconut milk, garlic, curry powder, thyme, salt, garam masala, ground black pepper, corn starch, bacon, leafs, hearts, portabella mushroom, corn taco, olive oil, carrots

Taken from cookpad.com/us/recipes/346650-curry-sirloin-tacos-with-bacon-veggies (may not work)