Easy Beef Curry

• vegetable oil↗3 -4 tablespoons
• onions↗2

  peeled and thinly sliced

• beef top round steak↗2 -3 lbs

  cut into 1-inch cubes

• Madras curry powder (we prefer Green Ship brand, which we buy at the local Indian market)↗3 -4 tablespoons
• water↗
• coconut milk (light or regular, but not coconut cream)↗2 ounce
• hot jasmine rice (or whatever kind of rice you like) or basmati rice (or whatever kind of rice you like)
• Suggested Toppings
• chutney (I like mango chutney)

  I like mango chutney

• hard-boiled egg (separate white and yolk for a nicer presentation)

  chopped, separate white and yolk for a nicer presentation

• green onion

  chopped

• raisins (we use golden raisins)↗

  we use golden raisins

• canned mandarin oranges, drained↗

  chilled, drained

• roasted peanuts or roasted cashews↗

Step-by-step instructions

1. 1

   In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.

2. 2

   Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.

3. 3

   Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.

4. 4

   Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.

5. 5

   Serve in bowls over rice, with desired toppings.