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Thai Spicy Beef

  • 30minutes
  • 460calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb beef flank steak , sliced thinly across the grain

  2. 1/4 green bell pepper , sliced

  3. 1/4 red bell pepper , sliced

  4. 1/2 lb green beans , snapped

  5. 5 tablespoons oil

  6. 1 teaspoon garlic , chopped

  7. 2 tablespoons red curry paste

  8. 5 tablespoons unsweetened coconut milk (or water)

  9. 1/2 teaspoon lime zest

  10. 1/2 cup bamboo shoot , sliced

  11. 2 -4 tablespoons fish sauce

  12. 1 tablespoon sugar

  13. 10 basil leaves , shredded

Instructions Jump to Ingredients ↑

  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.

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