Beef Sweet Potato on a Bed of Rice

Finely chop the onion and cilantro. Peel the sweet potato and dice into approx. ¾ in cubes. Put the onions and sweet potatoes in a bowl and the cilantro in second bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 6 twigs of Cilantro, fresh or frozen (~ 1 Tbsp)
• 4.4 oz Sweet potatoes (w/o skin)

Cut the beef into strips.

• 7.1 oz Sirloin steak

Heat the canola oil in a non-stick frying pan over high heat. Fry the beef for approx. 2-3 minutes from all sides, season with salt and remove from the pan.

• 1 tsp Canola oil
• Salt

Heat the canola oil in the non-stick frying pan over medium heat, add the curry paste, onions, and sweet potatoes and fry until the onions turn translucent.

• 1 tsp Canola oil
• 1 tsp Curry paste, red

Turn the heat to low. Stir in the coconut milk, chopped tomatoes, vegetable broth, and bay leaf and let simmer for approx. 15-20 minutes.

• 2 ⁠½ Tbsp Coconut milk
• 5.3 oz Tomatoes, diced, canned
• 2⁄3 cup Vegetable broth
• 1 Bay leaf (~ 0.1 oz)

Cook the rice according to the package instructions.

• 1⁄3 cup Brown rice

Turn off the heat, add the beef slices, meat juice and 2⁄3 of the cilantro to the pan and warm with the residual heat. Season with salt.

• Salt

Serve the rice and top with the remaining cilantro.

Enjoy your meal!