Thai Spicy Beef
Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book.
54 people want to try | 120 have favorited
|1 poundbeef flank steak; sliced thinly across the grain|
|1/4 Green bell pepper; sliced|
|1/4 Red bell pepper; sliced|
|1/2 poundGreen Beans; snapped|
|5 tablespoonsVegetable oil|
|1 teaspoonGarlic; chopped|
|5 tablespoonsUnsweetened coconut milk; (or water)|
|1/2 teaspoonLime zest|
|1/2 cupBamboo shoots; sliced|
|1/4 cupFish sauce|
|10 Basil leaves; shredded|
|2 tablespoonRed curry paste|
Thai Spicy Beef Preparation
1) Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
2) Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
3) Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
4) Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Thai Spicy Beef Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven