Recipe: Beef and Radish Skillet

BEEF AND RADISH SKILLET

1 cup beef broth
2 teaspoons cornstarch
1 teaspoon curry powder
1/2 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pound round steak cut in 1/4-inch thick slices
1 1/2 cups thinly sliced onion rings
1 cup thinly sliced radishes
wilted spinach or steamed rice (for serving)

In a small bowl, whisk together broth, cornstarch, curry, garlic, salt and pepper until cornstarch dissolves. Set aside.

In a large skillet, heat 1 tablespoon of the olive oil over high heat. Add half of the beef. Cook and stir until browned, about 2 minutes. Push to the sides of the pan and add in remaining beef. Cook and stir until browned. Remove meat and juices to a platter.

Heat remaining tablespoon oil over medium-high heat. Add onion. Cook and stir until softened and lightly browned, about 4 minutes.

Return meat and juices to pan. Whisk the broth mixture again and pour into skillet. Cook, stirring gently, until sauce is clear and slightly thickened. Stir in radishes. Heat for 30 seconds.

Serve on bed of wilted spinach or steamed rice.

Servings: 4
Source: North American Radish Council