Curried Beef Cube Steak with Sweet Potatoes


Serving Size: 4



            1 lb. beef cube steak, cubed

            4 tablespoons olive oil, divided

            1 cinnamon stick

            8 whole cloves

            1 medium white onion, chopped

            2 bay leaves

            3 garlic cloves, minced

            2 tablespoons fresh ginger, grated

            2 tablespoons curry powder

            2 sweet potatoes, peeled, sliced and cut into cubes

            1 14oz can coconut milk

            1 10 oz can diced tomatoes

            4 oz. fresh green beans, trimmed

            ½ cup fresh cilantro, chopped

            juice from ½ a lime



  1. In a large skillet or wok add 2 tablespoons olive oil over medium-high heat. Place cube steak in hot oil. Do not cook through, transfer to a plate and set it aside.
  2. Add remaining olive oil. Fry cinnamon stick and cloves in the oil, about 2 minutes. Remove spices and throw away.
  3. Stir in onion and bay leaves until onions begin to brown, about 8 minutes.
  4. Add garlic, curry, and ginger, sauté for 1minute. Stir in sweet potatoes, coconut milk, green beans and tomatoes. Cover and let simmer for 10 minutes.
  5. Add the beef back into the mixture; cook uncovered for another 5 minutes.
  6. Serve over ginger rice (see recipe) with lime juice and cilantro on top.

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