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Thai Curry Beef

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Cooking Method:
Stir Frying Stir Frying
Prep Time :
35 min - 40 min
Servings :
4
  • Ingredients
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    1 pound flank steak
    4-5 teaspoons red curry paste, divided
    1 cup unsweetened coconut milk
    1 tablespoon vegetable oil
    6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
    hot cooked rice (optional)

Directions

    Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch think strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
    Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
    Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
    Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
    Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.

Tips:

For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.