Yield: 6 Servings
|\N \N||One portion of red curry sauce, see recipe|
|1 cup||Beef stock|
|1 cup||Beef, diced|
|1 cup||Broccoli, cut up into florets and sliced stems|
In a medium pan bring the sauce and stock to a boil then turn down the heat as low as it can go.
In a wok quickly stir fry the beef to seal it, and add it to the sauce. Poach it for 30 minutes to an hour until it is tender, then add the vegetables, turn up the heat and stir until the vegetables are barely cooked. Walt Colonel Ian F. Khuntilanont-Philpott