Curried Beef with Sweet Potatoes and Spiced Ginger Rice

Ingredients

• 1 pound ribeye steak trimmed & cut into 2“ cubes
• 4 Tablespoons vegetable oil divided
• 1 stick cinnamon
• 8 whole cloves
• 1 cup onions thinly sliced
• 1 bay leaf
• 3 cloves garlic minced
• 2 tablespoons Fresh Ginger minced
• 1 tablespoon Curry powder
• 1/2 teaspoon red pepper flakes
• 2 cups Sweet Potatoes peeled, sliced, cut into half moons
• 1 can coconut Milk
• 1 14 oz can diced tomatoes in juice drained
• 4 ounces green beans trimmed
• 3/4 cup red bell pepper seeded and chopped
• 1 lime juiced
• Fresh Cilantro chopped
• 1 3/4 cups water
• 2 teaspoon fresh Ginger grated
• 5 whole cloves
• 1 stick cinnamon
• 1 pinch salt
• 1 cup basmati rice

Instructions

1. For Curry:
2. 1.Season steak cubes with salt and pepper and sear on all sides in 2 Tablespoons of oil in a large saute pan over med-high heat(do not cook through). Transfer steak to a plate.
3. 2. Fry cinnamon stick and cloves in the same pan in the remaining 2 Tablespoons oil until cinnamon unfurls and cloves swell, about 2 minutes. Remove spices and discard. Add onion and bay leaf; saute until onion begins to brown, stirring occasionally, 8 - 10 minutes.
4. 3. Add garlic, ginger, curry power, and pepper flakes; saute until fragrant, 1 minute. Stir in sweet potatoes, coconut milk, and tomatoes; cover, reduce heat to medium, and simmer 10 minutes, or until potatoes are tender. Add seared steak and its juices, beans and bell pepper; simmer to heat through, 5 minutes.
5. 4. Finish with lime juice and salt to taste. Garnish each serving with cilantro.
6. For Rice:
7. 1. Bring water, ginger, spices and salt to a boil in a saucepan over high heat. Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Let stand 5 minutes; remove spices before serving.