Khmer Beef

Name: Khmer Beef
Ingredients: 2 tablespoons sesame oil; 3/4 lb beef eye round, very thinly sliced; 1 Anjou pear, peeled and sliced; 1 (10 ounce) can pears in heavy syrup; 6 scallions, 1-inch slices; 5 garlic cloves, minced; 4 tablespoons soy sauce; 1 tablespoon honey; 2 teaspoons red curry powder (Khmer Curry); 2 red chilies; 2 teaspoons sesame seeds

11 ingredients

7 steps

Ingredients

2 tablespoons sesame oil
3/4 lb beef eye round, very thinly sliced
1 Anjou pear, peeled and sliced
1 (10 ounce) can pears in heavy syrup
6 scallions, 1-inch slices
5 garlic cloves, minced
4 tablespoons soy sauce
1 tablespoon honey
2 teaspoons red curry powder (Khmer Curry)
2 red chilies
2 teaspoons sesame seeds

Directions

1

Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice.
2

Heat oil on med-hi heat.
3

Brown beef in Wok for 1 minute.
4

Slice 4 very thin pieces of the fresh pear and set aside for garnish.
5

Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds.
6

Stir-fry until golden, about 2-3 minutes or until fresh pear is soft.
7

Garnish with pear and serve with steamed basmati rice.