Red Beef Curry

Some day I want to travel to India. Actually I have a lot of places I want to visit, but India is in the top three. I blame this fascination on my mother. Her passion was China. So great was her love of Chinese culture that she learned Chinese painting and earned her black belt in Karate. Eventually she was able to visit the country she had come to love and enjoy it's beauty and it's people. This hunger to learn about other cultures is one of the greatest gifts she gave me. So until the time comes when I can visit the places I wish to go, I imagine myself being there with the food.

This is an easy curry to make on a weeknight. It keeps and reheats well, and lets me imagine myself in a faraway place during my work lunch break. Sometimes I need that mini-vacation to keep going the rest of the day!

Red Beef Curry
1 2-pound beef flank steak
1 28-ounce can of diced tomatoes
3 sweet onions, sliced
1/2 cup red curry paste
1/2 cup water
2 tablespoons ghee (clarified butter), or vegetable oil

Slice flank steak in half lengthwise, and then cut each half into thin strips along the bias and set aside. Saute onions in one tablespoon of the ghee until translucent. Remove onions and set aside. Saute beef strips in the remaining tablespoon of ghee until medium rare. Drain meat if needed and return to skillet. Add curry paste to the meat and saute to cook the curry paste for a minute. Add onions, tomatoes, and water and simmer gently until heated through. Serve over steamed rice.

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