Thai Curry Beef Recipe
- by Omaha Steaks
- Last updated Apr 13, 2023
If you’re craving a traditional Thai curry but searching for something a little less brothy and a whole lot more substantial, this Thai curry beef recipe is sure to find its way on your menu again and again! Tender, juicy strips of savory top sirloin marinated in exhilaratingly spicy curry is complemented by a nutritious – and delicious – stir-fry veggie mix of herbaceous and earthy broccoli, sweet and woody carrots, and sweet and crisp pea pods, then coated in a sweet and spicy coconut milk and curry mixture. And to make this dish even more satisfying, we recommend serving it over a bed of hot and nutty rice.
Why We Love This Omaha Steaks Top Sirloin Recipe
This authentic Thai dish requires the right beef to truly do it justice. That’s why we’re using tender, bold, robust Omaha Steaks Butcher’s Cut Top Sirloins. Naturally aged at least 30 days for epic levels of tenderness, then trimmed twice and carved in the highly coveted tall and thick steakhouse-style by master butchers, this grain-finished beef takes this mouthwatering dish to a whole other level. Leaner than a standard cut, it’s best enjoyed when done to medium-rare perfection. Not sure what that looks like? The Omaha Steaks Steak Doneness Guide will turn even the most novice chef into a steak-cooking pro!
Before You Start
Safely thaw your bold and robust Omaha Steaks Butcher’s Cut Top Sirloins either in the refrigerator or in cold water when using our quick-thaw method.
Tools You will Need Before You Start
- 1 Medium Bowl
- 1 Small Bowl
- 1 Large Nonstick Skillet
Omaha Steaks Products Featured in This Recipe
Thai Curry Beef
- 3 Omaha Steaks Butcher's Cut Top Sirloin Steaks
- 4 to 5 teaspoons Thai red curry paste, divided
- 1 cup unsweetened coconut milk
- 1 tablespoon vegetable oil
- 6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
- Hot cooked rice (optional)
- Cut top sirloin beef in half lengthwise , then crosswise into 1/8 to 1/4-inch- thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
- Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add half of beef strips and stir-fry 1 to 3 minutes or until outside surface of beef is no long pink (do not overcook). Remove from skillet and repeat with remaining beef. Season to taste with salt and keep warm.
- Pour coconut milk mixture into same skillet and bring to a boil. Reduce heat and simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend and bring to a boil. Reduce heat, cover, and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Return beef to skillet, cook, and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
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