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Colorful curried Thai beef with peanut sauce served over bowls of yummy coconut rice and mango salsa. This dish is full of flavor, is simple to make, and can be on the table in under 45 minutes. The beef is made with flavorful Thai curry paste and cooked until caramelized around the edges. It’s then served over coconut rice topped with fresh, bright mango jalapeño salsa for a balance of spicy, salty, and savory flavor. Altogether, it’s so delicious. Be generous with the peanut sauce, it makes this curried beef most delicious! Who doesn’t love Thai cuisine and Thai-inspired cuisine!?
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It’s been the longest time since I shared a recipe with peanut sauce. But I love this sauce. Every time I make it I ask myself why I don’t use it more often. I’m seeing a chopped peanut salad in our future for sure!
The idea for this recipe came pretty naturally. I was at Whole Foods, and they had a great cut of flank steak and nice-looking fresh mangos. I already had Thai red curry paste on my list of items to stock back up on. The curry paste happened to be next to the peanut butter. Basically, I put the recipe together in my head from there. I knew if I could add some spiciness to the beef, it would have serious potential.
And I was not wrong. Even my dad, who often finds stir fries like this to be too salty for his taste, complimented the recipe. I think it’s the sauce, combined with the mango and coconut rice, that’s the secret combination. When you put everything together, it’s a wonderful mix of flavors.
Ingredients
- Creamy peanut butter
- Tamari/soy sauce
- Thai red curry paste
- Chopped pickled ginger
- Toasted sesame oil
Curried Beef
- Flank steak
- Black pepper
- Cornstarch or arrowroot powder
- Thai red curry paste
- Salted butter
- Garlic, chopped
- Lemongrass paste
- Chopped pickled ginger
- Tamari/ soy sauce
- Sweet Thai chili sauce
- Chopped mango
- jalapeño pepper
To garnish
- Fresh cilantro
- Green onions
- Sesame seeds
- Chopped peanuts
- Lime juice
Kitchen Supplies
- Glass jar
- Blender
- Medium bowl (two)
- Tablespoon
- Large skillet or pan
- Spoon
- Rice bowls/ shallow pasta bowls for serving
Here are the details
Step 1: mix the peanut sauce
This sauce is my favorite – my dad’s, too! I used to make it with coconut, but now I make it even simpler. It’s a mix of peanut butter (I love Whole Foods 365 creamy peanut butter with just peanuts and salt), tamari (I like to use low sodium), Thai red curry paste, pickled ginger (often labeled as sushi ginger), and toasted sesame oil.
I find it easiest to blend the sauce in a blender or use an immersion blender.
Step 2: cook the beef
It’s a little crispy and a little spicy, but simple. Toss thinly sliced flank steak with arrowroot or cornstarch to help with the crispiness. Cook it up with Thai red curry paste and butter. Then add garlic, lemongrass, and ginger.
Finish with tamari and sweet Thai chili sauce.
For the butter, make sure it’s a high-quality grass-fed butter for the best flavor. I love Straus Organic European Butter. Then, simply cook the garlic and ginger in the butter until golden and crisp.
Step 3: the mango salsa
This is fresh and delicious. Lots of ripe mango, so many fresh herbs, toasted sesame seeds, a jalapeño pepper (for a little heat), and some lime.
The fresh mix really compliments the beef and rich peanut sauce.
Step 4: serve
Lots of rice, the mango salsa, and then the beef. Finish this up by spooning the peanut sauce over the beef. Be generous with the sauce. You will love it!
Enjoy immediately. This takes less than an hour to make, and it’s delicious and fun! All those fresh herbs and mango chunks certainly make a difference.
Looking for other quick weeknight dinners? Here are some favorites:
20 Minute Miso Ginger Beef and Broccoli
Crockpot Thai Short Ribs with Coconut Rice
30 Minute Caramelized Shallot Beef Ramen Noodles
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Chili Crisp Chicken Mango Cucumber Rice Bowl
Lastly, if you make this Curried Thai Beef with Peanut Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Curried Thai Beef with Peanut Sauce
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon chopped pickled ginger
- 1 tablespoon toasted sesame oil
Curried Beef
- 1 1/2 pounds flank steak, thinly sliced
- 1 pinch black pepper
- 2 teaspoons cornstarch or arrowroot powder
- 1/4 cup Thai red curry paste
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon lemongrass paste, (optional)
- 2 tablespoons chopped pickled ginger
- 1/3 cup tamari/soy sauce
- 2 tablespoons sweet Thai chili sauce
- 1 cup chopped mango
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons chopped peanuts
- 2 tablespoons lime juice
Instructions
- 1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce. 2. In a bowl, toss together the beef, a pinch of pepper, and the cornstarch (or arrowroot powder).3. Melt one tablespoon of butter in a large skillet over medium-high heat. Add the beef and curry paste. Cook until the beef becomes crispy, about 5 minutes. Add two tablespoons of butter, the garlic, lemongrass, and ginger. Cook until the garlic is lightly crisping, 1 minute. Reduce the heat to low. Add the tamari/soy sauce and Thai chili sauce. Cook for 2-3 minutes until the meat is caramelized. 4. In a bowl, mix the mango, jalapeño, cilantro, green onion, sesame seeds, peanuts, and lime juice. 5. Spoon the mango salsa over the bowls of rice. Add the beef, then pour the peanut sauce on top. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe needs some serious tweaking. Its WAY to salty and spicy. I know heat is relative for individuals, but you’re essentially using an entire jar of red curry paste and almost 6oz of Soy Sauce. We used lower sodium tamari with double the amount of beef and it still blasted any of the other flavors into oblivion.
Hi Mike,
Thanks for trying this recipe and sharing your feedback, very sorry to hear it was not enjoyed!
Hello, I am wondering if you think any additional fresh herbs would be a nice complement to this recipe, such as basil, parsley, chives, or mint? We just have a whole bunch of fresh herbs in our garden that I would love to use some of. Thanks!
Hey Nicole,
Totally! Honestly, anything you like, but I think basil would be delicious! I hope you love this dish.
This was absolutely delicious, but was so incredibly heavy on the salt which over powdered it. Otherwise, great flavours, and that coconut rice is really a star on its own.
Hey Kim,
So glad to hear this recipe turned out well for you, thanks a lot for making it!
Have a wonderful weekend!
Oh man this is delicious! Made this for dinner tonight with coconut rice, outstanding! The flavors go so well together! I did use stir fry meat as I could not find flank steak at the grocery store. 5/5 definitely will make again!
Hi Jackie,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
This was soooo good!! One of my favorite things I’ve ever made. Easier than expected given all the ingredients too!
Thank you so much Patrick! So glad you loved this thai beef! Have a great day! xT
This is one of my FAVORITE recipes. So many complimenting flavors while being a healthy meal. I’ve cooked this about 6 times and sometimes have to fudge some ingredients due to lack of others and it always turns out great! I haven’t had the salty issue as another comment has said so I am unsure what happened there. I use full sodium to light sodium soy sauce depending upon what’s available. I tend to use unsalted peanut butter though. I actually add more curry paste but I am a curry fanatic! Secret if anything is too salty is to add more lime/lemon to the dish!
Hey Megan,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
I’m not sure where I went wrong but this ended up being really salty (and I like a bit of salt). The flavors were really good together though so I’m not going to give up.
Hi Carrie,
Thanks for trying this recipe and so sorry about the salt! Next time, I would try a low sodium soy sauce, I think that should really help! Let me know if you make again:) xx
This is so yummy!
Hey Cassidy,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx