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Thai Curry Beef

Wake up your taste buds with this delicious dish. Omaha Steaks Top Sirloin Steaks and a vegetable medley are cooked in a mixture of Thai red curry paste and coconut milk, then served over hot cooked rice.
Prep Time30 mins
Cook Time15 mins
Marinade Time15 mins
Course: Main Course
Keyword: Thai Curry Beef Recipe, Asian Stir Fry
Servings: 4
Calories: 350kcal

Ingredients

  • 3 Omaha Steaks 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

Instructions

  • Cut beef steak lengthwise in half, 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 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
  • Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; 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.

Notes

Recipe and Photo courtesy of The Beef Checkoff

Nutrition

Calories: 350kcal | Carbohydrates: 13g | Protein: 27g | Cholesterol: 50mg | Sodium: 340mg | Fiber: 2g