Thai Curry Beef Recipe
Thai Curry Beef Recipe
Prepare to be captivated by our Thai Beef Curry! Made with tender beef in coconut milk, sweet pineapples, prunes, and vibrant veggies to create a dish bursting with flavor and guaranteed satisfaction.
Prep Time
40 Minutes
Cook Time
10 Minutes
Calories per seving 620
Fat 37g
Cholesterol 75mg
Sodium 460mg
Carbohydrates 44g
Fiber 7g
Sugar 21g
Protein 35g
Ingredients
- 1 stalk lemongrass
- 1 cup coconut milk
- 2 tbsp Thai curry paste
- 2 tbsp hot pepper sauce
- 1 lb sirloin steak, cubed
- Salt and pepper
- 1/4 cup peanut oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli, cut into florets
- 3/4 cup snow peas, trimmed
- 3/4 cup bean sprouts
- 3/4 cup pineapple, diced
- 1/2 cup Sunsweet prunes, quartered
Instructions
Combine lemon grass, coconut milk, curry paste and hot pepper sauce; stir well.
Season steak with salt and pepper. Heat 2 tbsp oil in wok or large skillet set over high heat; stir-fry steak for 2 to 3 minutes or until browned all over. Transfer to plate.
Heat remaining oil in same pan. Stir fry red pepper and broccoli for 5 minutes. Transfer to plate. In same pan, stir-fry snow peas and bean sprouts for 2 minutes.
Add pineapple and prunes to pan; stir-fry for 30 seconds. Return reserved steak and vegetables to wok. Pour coconut milk sauce into wok; bring to boil. Cook for about 1 minute or until sauce thickens and vegetables are tender.
Season steak with salt and pepper. Heat 2 tbsp oil in wok or large skillet set over high heat; stir-fry steak for 2 to 3 minutes or until browned all over. Transfer to plate.
Heat remaining oil in same pan. Stir fry red pepper and broccoli for 5 minutes. Transfer to plate. In same pan, stir-fry snow peas and bean sprouts for 2 minutes.
Add pineapple and prunes to pan; stir-fry for 30 seconds. Return reserved steak and vegetables to wok. Pour coconut milk sauce into wok; bring to boil. Cook for about 1 minute or until sauce thickens and vegetables are tender.
Sunsweet Products Used
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