Description
Tender strips of beef stir-fried with aromatic Thai curry paste and vegetables, smothered in a creamy coconut-peanut sauce. This quick yet impressive dish balances spicy, sweet, and savory flavors for an authentic Thai experience at home.
Ingredients
Scale
- For the Beef:
- 1.5 lbs flank steak or sirloin, thinly sliced against the grain
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- For the Peanut Sauce:
- 1/2 cup coconut milk
- 1/4 cup creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sriracha (optional)
- 1 tsp honey
- For Garnish:
- 1/4 cup chopped roasted peanuts
- Fresh cilantro leaves
- Lime wedges
- Thinly sliced red chili
Instructions
- Marinate Beef: Toss beef slices with curry paste, fish sauce, and brown sugar. Let sit 15 minutes.
- Make Sauce: Whisk coconut milk, peanut butter, soy sauce, lime juice, sriracha, and honey until smooth.
- Stir-Fry: Heat oil in wok over high heat. Add beef in batches and sear 1-2 minutes per side. Remove.
- Cook Veggies: In same wok, add bell pepper, snap peas, garlic and ginger. Stir-fry 2 minutes.
- Combine: Return beef to wok, pour in peanut sauce. Simmer 2 minutes until thickened.
- Serve: Garnish with peanuts, cilantro, chili slices and lime wedges. Serve over jasmine rice.
Notes
- Cutting Tip: Freeze beef for 30 minutes for easier thin slicing
- Heat Level: Adjust with more/less curry paste and sriracha
- Vegetarian Option: Substitute beef with tofu or mushrooms
- Meal Prep: Sauce can be made 3 days ahead; store separately
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 9g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 90mg