Beef Roulades with Asparagus in Curry Sauce
- Low calorie
- Low carb
This is a contemporary fusion dish. Hong Kong cooks tend to use Madras-style curry powder, usually imported from Malaysia, which you can buy in Chinatown or Indian grocery stores. Or, use a mild Indian curry paste or hot Thai red curry paste.
Ingredients
- 12 thin asparagus stalks
- 10 oz (300 g) tenderloin premium oven roast
- Pinch each salt and pepper (approx)
- 1-1/2 sweet red peppers
- 1 cup (250 mL) beef stock (approx)
- 4 thin slices gingerroot
- 1 tbsp (15 mL) vegetable oil
- 1 tsp (5 mL) Madras curry powder
- 1/2 cup (125 mL) thick coconut milk
- Pinch granulated sugar
- 1/2 tsp (2 mL) cornstarch
- 1-1/2 tsp (7 mL) minced fresh mint or basil
- 1-1/2 tsp (7 mL) minced fresh dill
Preparation
Snap off ends of asparagus. In pot of boiling salted water, blanch asparagus until tender-crisp, 3 to 4 minutes. Trim to 6-inch (15 cm) lengths. Slice beef across the grain into 6 slices; season with salt and pepper on one side. Wrap each slice, seasoned side in, around 2 asparagus stalks. Secure with toothpicks and set aside.
Remove curved tops of peppers; quarter whole pepper and halve the half pepper. In skillet, simmer peppers, 1 cup (250 mL) beef stock and ginger over medium heat until tender, 5 minutes. Transfer peppers to warm serving plate; discard ginger. Pour stock into measuring cup, adding more, if necessary, to make ½ cup (125 mL).
Add vegetable oil to skillet; increase heat to medium high; fry beef roulades on all sides until browned but still rare in centre, about 3 minutes. Meanwhile, mix curry powder with equal amount of water to make paste (do not add water to mild curry paste, if using). Discard toothpicks. Using tongs, place beef roulades over peppers; keep warm.
Pour off all but 1 tsp (5 mL) oil from skillet; sauté curry paste until fragrant, 30 seconds. Pour in reserved stock, coconut milk and sugar; cook, stirring, until reduced by one-third, 2 to 3 minutes. Dissolve cornstarch in 2 tsp (10 mL) water; stir into sauce. Boil until thickened, about 30 seconds. Stir in mint and dill. Spoon over beef.
Tip: To get thick coconut milk, spoon it off the top of an unshaken can.
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