Curried grassfed top sirloin stir fry
3 pounds Australian grassfed top sirloin, medium dice
½ cup red curry paste
1 cup coconut crème
½ cup lychee juice
½ cup sake
½ cup sesame oil
Stir Fry Curry:
4 cups vegetable stock
1 ½ cups coconut cream
¼ cup red curry paste
1 cup whole green grapes
1 each pear, chopped
1 kombu 4x4” sheet
1 each jalapenos, chopped
½ each habanero
1 cup heavy cream
1 tablespoon kosher salt
3 pounds marinated Australian grassfed top sirloin, recipe above
Stir Fry Vegetable Mix:
2 tablespoons sesame oil
1 each pear, small dice
15 each cremini mushrooms, small dice
1 each red onion, small dice
½ cup roasted red peppers, diced
¼ cup ginger, julienne
¼ cup scallion, slivered
¼ cup cilantro, chopped
¼ cup mint, chopped
Scallion, thinly sliced on a bias as needed, for garnish
Preserved Mango, thinly sliced as needed, for garnish
Preheat a large wok or non-stick skillet over high heat; add sesame oil. Once oil begins to smoke, add all ingredients, except cilantro and mint. Toss until cooked through and golden.
Next, add beef and curry mixture, along with the fresh herbs, to the stir fried vegetables. Serve with soba noodle cake and garnish with preserved mango.
For the Marinade: In a large bowl, combine all ingredients, except oil and mix well. Slowly drizzle in sesame oil to emulsify. Next, add diced beef and marinate overnight under proper refrigeration.
The next morning, remove beef from marinade and discard excess marinade. Reserve beef until ready to use.
For the Stir Fry Curry: In a large sauce pot over medium heat, add all ingredients except for marinated beef. Bring liquid to a simmer, cover and reduce to low heat. Cook for 4 hours, or longer for a more intense curry.
Puree all ingredients and strain into another saucepot. Add beef and cook over medium heat until thickened- about 1 hour. Hold until ready to serve or chill under proper refrigeration.