Curried Thai Beef with Peanut Sauce
Full of tasty flavors, simple to make, and on the table in under 45 minutes...delicious and fun!
Servings: 6
Calories: 453kcal
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
Coconut Rice: Combine 1 can (14 ounces) of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
Homemade Sweet Thai Chili Sauce: Mix 1/3 cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce or hot sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed.
Nutrition
Calories: 453kcal
