Ok, this is Chef Byron's "recipe" - I have school tonight and it's his day off, and he cooked dinner. He cooks as he goes, and this is what he told me he did (after the fact). It smells divine and dinner's ready at 3:45! I don't have to leave till 5:30-ish, so it will simmer till we're ready to eat. He said "Wife, I didn't measure anything." So I told him to take his best guess on measurements.
So, if you cook a lot, you'll be able to follow this. If not, shout out and I'll add further direction.
2 cups rice
4 cups water
about 2 T mirin (Japanese rice wine/sweet cooking wine - find in Asian section of your grocery store)
saffron (just a pinch, pricey but worth it)
cook as you usually cook rice (we use Pampered Chef microwave rice cooker)
1.5 pound steaks sliced as for stir fry
1-2 t peanut oil (I do WW so we use minimal oil, use more if you like)
black pepper/salt to taste
3-4 cloves garlic, minced
1 can pineapple drained (reserve juice for sauce)
slice steak, brown in oil, cook as you would for stir fry till desired almost (but not quite) done
add garlic or add with steak, saute with beef slices
When done combine with sauce and vegetables (below)
(mix together and simmer)
pineapple juice (from canned pineapple in beef step)
beef stock (2 14 oz cans)
2-3 T sweet curry powder
cornstarch to thicken slightly
1 t peanut oil
1/4 t sesame oil
sugar snap peas
Use whatever vegetables you have on hand and want to put in (clean out the veggie crisper time)
Put sauce, beef and vegetables in a pot and simmer till you want to eat.
Serve with rice
Serves -- well, serves however many you want it to, depending on how many vegetables you put in and how much meat. In our case it will probably serve us all for dinner and lunch tomorrow and a midnight snack for the 19 year old.
This ended up being a very mild curry. If you like a stronger curry flavor increase the amount of curry powder and/or use hotter curry powder.