Can you believe everything that’s been happening in New York this week? First we had an earthquake, and now we’re facing a hurricane! When I moved from Phoenix to the city, I knew my life would get more exciting, but not like this! It’s pretty insane, don’t you think? When the earthquake happened, I was at work, on the 20th floor of a building in Midtown Manhattan. It was scary, but it was over soon and everyone breathed a sigh of relief when it was reported that there wasn’t much damage in the area – we didn’t leave work early or anything because of it. I’m much more worried about Hurricane Irene. Kramer and I had plans to go to Sandy Hook in New Jersey this weekend to enjoy the beach before the end of summer, but that’s obviously not happening anymore! Now we’re stocking up on water, making sure we have flashlights and lots of batteries, and gathering up cardboard in case we need to put it on our windows if the winds get that bad. Still, I have my doubts about how strong the storm will end up being in our part of Brooklyn, but it’s better to be prepared anyway. To anyone else on the East coast – what are you doing to prepare for the storm? I hope everyone stays safe and dry this weekend!
Things have definitely been hectic lately, so I wanted to make something warm and comforting for dinner the other night. There’s something inherently calming about Indian spices, and while I know these flavors are rarely found together with beef, I allowed myself to go ahead and combine the two anyway. The curry paste is a key ingredient in the marinade – if you’ve never tried it before, go ahead and pick some up! You’ll end up using it in a variety of different recipes, I promise you. The scent is absolutely enchanting, and it goes well with just about any vegetable or protein. I used chickpeas because they are starchy, but not as much so, as say, a potato, but they added just the right amount of substance to make the dish whole. The fresh ginger and garlic will make your home smell absolutely wonderful, and the best part is that, if you’re only serving two people, as I usually do, you’ll have enough for leftovers for lunch or dinner the next day! Step outside of your comfort zone, grab some curry paste, and give this Indian Spiced Beef a try.
Your marinade ingredients.
Mince your garlic.
Mince your ginger.
And your shallots.
Combine with the rest of the marinade ingredients.
Pour the marinade over the thinly sliced beef and marinate for a minimum of 2 hours, or as long as overnight.
When ready to cook, heat 2 tablespoons of oil over medium-high heat and add in the beef, along with the marinade.
Add in the tomatoes and chickpeas, and cook for 5 minutes or so, until the meat is cooked through.
Serve over rice or with vegetables.
- 1½ to 2 pounds beef, sliced very thinly
- 2 shallots, minced well
- 8 cloves of garlic, minced well
- 1 1-inch piece of fresh ginger, minced well
- 2 tablespoons curry paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive or vegetable oil, plus more for cooking
- 2 teaspoons brown sugar
- 1½ teaspoons Garam Masala
- 1 14 ounce can of chickpeas, drained and rinsed
- 1 14 ounce can of diced tomatoes, drained
- Slice your meat as thinly as possible and place in a large, sealable bag or container. Combine the minced shallots, garlic, ginger, curry paste, vinegar, oil, brown sugar, and Garam Masala, then pour over the beef. Marinate for at least 2 hours, or as long as overnight.
- When you are ready to cook, heat 2 tablespoons of vegetable oil in a large pan. Add in the beef, along with the marinade, the chickpeas, and the drained diced tomatoes. Cook over medium-high heat for 5 minutes or so, until the beef is just cooked and the chickpeas and tomatoes are heated through. Do not overcook or else the beef will become tough. Serve over rice or steamed vegetables.