You can slice your own beef stir-fry strips from a Grilling or Fast-fry steak for this recipe or better yet, get the staff at the meat counter to do it for you.
Combine beef strips with teriyaki sauce in large freezer bag; seal and refrigerate for 20 to 30 minutes. Meanwhile, mince garlic and cut onions and carrot into thin slices.
Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 mL) oil in wok or non-stick skillet over medium-high heat. Cook beef in 2 batches, for 1 minute per side or until browned, but still pink inside. Remove from wok.
Add remaining 2 tbsp (30 mL) oil to wok; stir-fry garlic, onions and carrot for 5 minutes. Add curry powder; stir-fry for 1 minute. Stir in broth, cream, coconut and reserved beef strips; simmer 1 minute. Stir in snow peas; cook, stirring occasionally for 3 minutes. Serve garnished with green onion.
Servings 0