Cashew Curried Beef

• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons canola oil, divided
• 1 can (13.66 ounces) coconut milk, divided
• 1 tablespoon red curry paste
• 2 tablespoons packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 8 cups chopped bok choy
• 1 small sweet red pepper, sliced
• 1/2 cup salted cashews
• 1/2 cup minced fresh cilantro
• Hot cooked brown rice

1. In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
2. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
3. Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
4. Stir in the cashews, cilantro and beef; heat through. Serve with rice.

canola oil, coconut milk, red curry, brown sugar, fish sauce, bok choy, sweet red pepper, cashews, fresh cilantro, brown rice

Taken from www.tasteofhome.com/recipes/cashew-curried-beef/ (may not work)