Sweet Red Curry Beef
- Heat oil in a large skillet over medium-high heat. Brown steak pieces until well browned working in batches to avoid crowding the pan. Return any beef set aside into skillet.
- Reduce the heat to medium and add the onions and cook until they are soft and golden,about 2-3 minutes. Add mushrooms and cook for 2-3 minutes more.
- Add Thai red curry paste,diced tomatoes,sweet potatoes,coconut milk,garlic and broth to skillet,stir to combine,cover and cook for 20 minutes over medium heat.
- Add bell peppers to the pan,cover and cook for an additional 25 minutes.
- Add the cilantro and spinach. Mix well. Serve hot.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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