Cambodian Spiced Beef with Pear and Red Curry
Immerse yourself in the vibrant flavors of Cambodia with this delightful recipe for Cambodian Spiced Beef with Pear and Red Curry. This dish features tender eye round beef marinated in aromatic Khmer curry powder, paired with the sweetness of fresh Anjou pears and juicy canned pears in syrup. Infused with sesame oil, garlic, and scallions, this stir-fry offers a perfect balance of savory and sweet, making it a unique addition to your dinner table. Serve with fluffy steamed basmati rice to soak up the delicious sauce, and enjoy a taste of Southeast Asian culinary tradition that is sure to impress your family and friends.
4
Servings
200
Calories
11
Ingredients
Ingredients
sesame oil
2 tablespoons (used for stir-frying)
beef eye round
3/4 lb (very thinly sliced)
Anjou pear
1 (peeled and sliced, reserve 4 slices for garnish)
canned pears in heavy syrup
1 (10 ounce) can (drained and chopped)
scallions
6 (cut into 1-inch slices)
garlic cloves
5 (minced)
soy sauce
4 tablespoons (for seasoning)
honey
1 tablespoon (for sweetness)
red curry powder (Khmer Curry)
2 teaspoons (for spice)
red chilies
2 (sliced (optional, for garnish or extra heat))
sesame seeds
2 teaspoons (for garnish)
Instructions
1
Start by preparing the beef: freeze the eye round beef for about 30 minutes to make slicing easier. Remove it from the freezer and slice it very thinly against the grain.
2
In a large wok, heat the sesame oil over medium-high heat until shimmering.
3
Add the thinly sliced beef to the wok and stir-fry for 1 minute, or until it starts to brown. Be careful not to overcook it; it should remain tender.
4
While the beef is cooking, take 4 thin slices of fresh Anjou pear and set them aside for garnish.
5
To the wok, add the sliced Anjou pear, scallions, minced garlic, soy sauce, honey, red curry powder, and sesame seeds. Stir well to combine.
6
Continue stir-frying for an additional 2-3 minutes, or until the fresh pear is soft and the mixture is golden and fragrant.
7
Remove the wok from heat and taste the dish, adjusting soy sauce or honey if desired.
8
Plate the stir-fried beef and garnish with the reserved fresh pear slices. Serve hot alongside steamed basmati rice for a complete meal.
Nutrition Information
7.5g
Fat
16.25g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cambodian Spiced Beef with Pear and Red Curry?
It is a vibrant stir-fry dish featuring tender eye round beef marinated in Khmer curry powder, paired with fresh Anjou pears and canned pears, balanced with sesame oil, garlic, and honey.
Which cut of beef is recommended for this recipe?
The recipe specifically calls for 3/4 lb of beef eye round.
How should the beef be prepared for slicing?
Freeze the eye round beef for about 30 minutes to make it firm enough to slice very thinly against the grain.
What type of fresh pear is used?
One fresh Anjou pear, peeled and sliced, is used in this recipe.
Are canned pears included in the ingredients?
Yes, one 10-ounce can of pears in heavy syrup, drained and chopped, is required.
What kind of oil is used for stir-frying?
Two tablespoons of sesame oil are used to provide flavor and heat for the stir-fry.
How many servings does this recipe provide?
This recipe yields approximately 4 servings.
What is the calorie count per serving?
Each serving contains 200 calories.
How much protein is in each serving?
Each serving provides 12.5g of protein.
What is the fat content per serving?
There are 7.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 16.25g of carbohydrates.
What is the primary spice used in the dish?
The dish is seasoned with 2 teaspoons of red curry powder, specifically Khmer Curry.
How many garlic cloves are needed?
The recipe requires 5 minced garlic cloves.
What is the amount of soy sauce used?
Four tablespoons of soy sauce are used for seasoning.
How much honey is added for sweetness?
One tablespoon of honey is used to balance the savory flavors.
How should the scallions be prepared?
Six scallions should be cut into 1-inch slices.
How long do you stir-fry the beef initially?
The beef should be stir-fried for only 1 minute until it starts to brown to keep it tender.
What is the final stir-fry time after adding the other ingredients?
The mixture should be stir-fried for an additional 2-3 minutes until the fresh pear is soft and fragrant.
Can I make this dish spicier?
Yes, you can add 2 optional sliced red chilies for extra heat.
What should be reserved for the garnish?
You should reserve 4 thin slices of fresh Anjou pear and some sesame seeds for garnish.
What is the recommended side dish?
It is recommended to serve the stir-fry alongside hot steamed basmati rice.
Are sesame seeds included in the cooking process?
Yes, 2 teaspoons of sesame seeds are added during the stir-fry process.
What is the preparation for the fresh Anjou pear?
The pear should be peeled and sliced, with four slices set aside for garnish.
How should the beef be sliced?
The beef must be sliced very thinly against the grain for the best texture.
What makes the dish unique according to the description?
The unique balance of savory soy and curry with the sweetness of two types of pears makes it stand out.
Is the syrup from the canned pears used?
No, the canned pears should be drained before being chopped and added to the wok.
What temperature should the sesame oil be before adding beef?
The sesame oil should be heated over medium-high heat until it is shimmering.
Should the beef be overcooked?
No, be careful not to overcook the beef; it should remain tender rather than tough.
Can I adjust the flavor at the end?
Yes, after removing from heat, you can taste the dish and adjust the soy sauce or honey levels.
What is the total number of ingredients used?
There are 11 ingredients listed in the recipe count.