Serves 4

  • 1/2 pound sirloin, thinly sliced
  • 1/2 tsp. curry powder
  • 1/8 plus 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. unsalted butter
  • 1 small onion, thinly sliced
  • 6 to 8 radishes, quarted (from 1 bunch; reserve greens)
  • 1 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. balsamic vinegar
  • 1 cup frozen peas, thawed
  • Steamed rice, for serving

    Total time: 25 minutes

    Season the sirloin with curry powder, 1/8 tsp. salt and pepper. In a large skillet, melt 1 Tbsp. butter. Add seasoned beef in an even layer and cook undisturbed over medium-high heat until browned on bottom, about 1 minute. Flip and cook 30 seconds more. Transfer to a medium bowl and set aside.

    Add 1 Tbsp. butter to skillet; when melted, add onion and radishes. Reduce heat to low and cook, stirring often, until onion is softened, about 6 minutes. Add honey and raise heat to medium; cook until radishes are glazed, about 2 minutes. Add soy sauce and balsamic vinegar and simmer until syrupy, about 2 minutes more. Add radish greens (well rinsed) and the water that clings to them, peas and 1/4 tsp. salt. Simmer, stirring, until greens are wilted, 2 minutes. Stir in reserved beef. Serve over rice.

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