Category: Gluten-Free Recipes

Ingredients

• INGREDIENTS
• 3-4 medium zucchini
• 2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons canola oil
• 1 sweet onion, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red curry paste
• 2 cans (13.5 ounce) unsweetened coconut milk
• 2 tablespoons Thai fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons dark brown sugar
• 1/4 cup beef broth
• 1 tablespoon Sriracha hot sauce (optional)
• 1 large handful French green beans, trimmed
• 3 medium sweet potatoes, peeled and cut into medium chunks
• 1 (8 ounce) can sliced bamboo shoots, drained
• 3 tablespoons fresh basil, chopped or torn, for garnish
• 1-2 Thai green chilies, sliced fine, for garnish
• 1/2 cup peanuts, for garnish

Instructions

1. Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
2. Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
3. Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
4. Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
5. Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
6. Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
7. Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.