Red Curry Beef and Mushrooms

Serves 4

3 large Petite Sirloin Steaks  cut into thin strips

salt and pepper

2 cups flour for dredging

3 tablespoons oil

1 onion, finely chopped

5 garlic cloves,  or 1 Tbl minced

3 green onions chopped large

1 Tbls Garlic Chili Paste

2 Tbls cup Thai red curry paste (May Ploy)

2 1/2 tablespoons Thai fish sauce or soy sauce

2 tablespoons packed light brown sugar

8 large Mushrooms

½ tsp Sesame Oil

½ cup water or chicken broth

Slice beef into thin strips In a large bowl, toss the beef with 1 teaspoon each salt, pepper and flour to coat evenly. 

In a large frying pan, heat the oil over med-high heat and, in batches, saute the beef until browned on all sides. Approximately 5 minutes. 

Remove from pan and set aside. Dispose of the drippings and leftover oil.

To the crock-pot, add the sesame oil, onion, garlic, curry paste, sugar, garlic chili paste, and soy and any other ingredients and seasonings, stir until the onion and garlic, and curry past is distributed in the liquid.

Add the mushrooms and simmer.

Transfer the beef to the slow cooker on top of the sauteed seasonings.  Cover and cook until the beef is tender and the sauce is thickened, give the ingredients a gentle stir a few times to incorporate the ingredients. Simmer  approximately 2-3 hours on the high setting.

Serve with rice or noodles and a vegetable like steamed broccoli