Bright, bold, and wildly addictive, this Curried Thai Beef with Peanut Sauce is the kind of weeknight dinner that feels like a special occasion. Inspired by the garlicky, nutty flavors you find at street-side stalls and neighborhood Thai spots, this recipe balances creamy peanut butter, fragrant red curry, and fresh herbs to make a saucy stir-fry that clings to thinly sliced beef. Serve it over jasmine rice, sticky rice, or a bed of greens for a quick, satisfying meal.

Curried Thai Beef with Peanut Sauce brings together sweet mango, tangy lime, and a gentle heat from jalapeño and red curry paste. The sauce is both silky and slightly chunky thanks to chopped peanuts and toasted sesame notes. It’s a one-pan wonder once the beef is marinated and the sauce components are prepped—perfect for busy evenings, weeknight entertaining, or when you want something flavorful without fuss.

Why this recipe works

There are a few simple reasons this dish hits all the right notes. The flank steak is thinly sliced so it remains tender and absorbs the marinade quickly. Peanut butter forms the backbone of the sauce, lending richness and body without overpowering the aromatics. Thai red curry paste provides depth and the pickled ginger gives a subtle bright, fermented zing that lifts the whole dish. Balanced with lime juice, fresh cilantro, and crisp jalapeño, it’s a flavorful plate with texture and contrast.

Ingredients

Use the list below exactly as it appears. These quantities and names are the source of truth for the recipe.

▢1/2cupcreamy peanut butter
▢1/3cuptamari/soy sauce
▢2-3tablespoonsThai red curry paste
▢1tablespoonchopped pickled ginger
▢1tablespoontoasted sesame oil
▢1 1/2poundsflank steak, thinly sliced
▢1pinchblack pepper
▢2teaspoonscornstarch or arrowroot powder
▢1/4cupThai red curry paste
▢3tablespoonssalted butter
▢4clovesgarlic, chopped
▢1tablespoonlemongrass paste(optional)
▢2tablespoonschopped pickled ginger
▢1/3cuptamari/soy sauce
▢2tablespoonssweet Thai chili sauce
▢1cupchopped mango
▢1jalapeño pepper, seeded and sliced
▢1/2cupfresh cilantro, chopped
▢2green onions, chopped
▢2tablespoonssesame seeds
▢2tablespoonschopped peanuts
▢2tablespoonslime juice

Prep and tips before you start

Slice the flank steak thinly across the grain for the most tender bites. If it’s easier, pop the steak in the freezer for 20–30 minutes first—this firms it up and makes thin slicing simpler.
Measure out the Thai red curry paste in two portions: 2–3 tablespoons for the marinade and 1/4 cup for the sauce. The recipe calls for both amounts separately.
If you prefer a milder heat, use 2 tablespoons for the marinade portion and keep the 1/4 cup for the sauce; the jalapeño can be reduced or omitted.
Use creamy peanut butter to ensure a smooth sauce; the cornstarch (or arrowroot) will help thicken it to a glossy finish.

Step-by-step instructions

Follow these rewritten, clearer steps in order. The ingredient names and amounts above are the authoritative list—these directions reference them exactly and preserve the original sequence.

Make the marinade. In a medium bowl combine 1/2cupcreamy peanut butter, 1/3cuptamari/soy sauce, 2–3tablespoonsThai red curry paste, 1tablespoonchopped pickled ginger, and 1tablespoontoasted sesame oil. Whisk until smooth and well combined.
Marinate the beef. Place 1 1/2poundsflank steak, thinly sliced, in a shallow dish or resealable bag. Pour the peanut-curry marinade over the steak and toss to coat every piece. Add 1pinchblack pepper and work it in gently. Let the meat sit for at least 15–20 minutes at room temperature, or refrigerate up to 2 hours for more flavor.
Prepare the thickener. In a small bowl mix 2teaspoonscornstarch or arrowroot powder with a tablespoon or two of cool water to form a slurry; set aside. This will be used to thicken the sauce later.
Measure the remaining curry paste. Set aside 1/4cupThai red curry paste to use in the pan when you build the sauce—this is separate from the 2–3 tablespoons used in the marinade.
Sear the beef. Heat a large skillet or wok over medium-high heat. Add the marinated steak in an even layer—do this in batches if your pan is not large enough so the beef browns instead of stews. Sear the thin slices for 1–2 minutes per side until nicely browned but still slightly pink inside. Transfer the seared beef to a plate and tent loosely with foil to rest.
Start the sauce base. In the same skillet reduce heat to medium and add 3tablespoonssalted butter. When the butter melts, add 4clovesgarlic, chopped, and cook, stirring constantly, until fragrant and just starting to color, about 30–45 seconds.
Add aromatics and curry paste. Stir in 1tablespoonlemongrass paste (optional) and the reserved 1/4cupThai red curry paste. Cook, stirring, for about 1 minute to bloom the curry flavors in the butter and garlic.
Build the peanut sauce. Add the remaining 2tablespoonschopped pickled ginger, 1/3cuptamari/soy sauce, and 2tablespoonssweet Thai chili sauce to the pan. Stir to combine, then whisk in the cornstarch or arrowroot slurry you prepared to thicken the sauce. Cook until the sauce becomes glossy and slightly thickened, about 1–2 minutes.
Incorporate peanut butter and mango. Reduce heat to low and whisk in 1/2cupcreamy peanut butter until the sauce is smooth and combined. Gently fold in 1cupchopped mango, allowing a couple of minutes for the mango to warm through without losing its texture.
Return the beef to the pan. Add the rested, seared steak back into the skillet, tossing to coat each piece thoroughly in the peanut curry sauce. Cook for another 1–2 minutes so the beef finishes cooking and absorbs sauce flavor.
Finish with freshness and crunch. Remove the pan from heat. Stir in 2tablespoonslime juice for bright acidity. Mix in 1/2cupfresh cilantro, chopped, and 2green onions, chopped, so their freshness distributes evenly.
Garnish and serve. Transfer the Curried Thai Beef with Peanut Sauce to a serving platter or individual plates. Scatter 1jalapeño pepper, seeded and sliced, over the top for heat, then sprinkle 2tablespoonssesame seeds and 2tablespoonschopped peanuts for toasty crunch. Taste and add extra lime juice or soy sauce if needed.

Serving suggestions

This dish is terrific over steamed jasmine rice, coconut rice, or even a bowl of warm rice noodles. For a lighter option, serve it atop mixed greens or cauliflower rice. Add a side of quick cucumber salad or pickled vegetables to contrast the rich peanut sauce. Leftovers keep well in the fridge for 2–3 days and reheat gently in a skillet—add a splash of water or broth to loosen the sauce if it thickens in the fridge.

Flavor notes and swaps

If you want a nuttier texture, use chunky peanut butter instead of creamy but be aware the sauce will be less silky.
Arrowroot powder makes a glossy thickener and is a fine swap for cornstarch if you prefer it.
Adjust the Thai red curry paste to taste—2 tablespoons gives a milder curry flavor, while 3 tablespoons deepens the heat and complexity.
For extra tang, add a teaspoon of rice vinegar when you finish the sauce, but start with lime juice as the recipe directs.

Make-ahead and storage

You can marinate the sliced flank steak up to 2 hours ahead for convenience. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat with a tablespoon or two of water to revive the sauce and prevent the peanut butter from separating.

What to prepare alongside

To complete the meal, pair this Curried Thai Beef with Peanut Sauce with:

Fluffy jasmine rice or sticky rice
Lightly steamed green beans or bok choy
A crisp cucumber salad tossed with rice vinegar, sugar, and a pinch of salt
Thai-inspired slaw with shredded cabbage, carrot, and a lime-ginger dressing

Final notes

This Curried Thai Beef with Peanut Sauce is a crowd-pleaser that balances savory, sweet, tangy, and spicy elements in every bite. It’s easy to scale up for guests and forgiving if you tweak the heat or herb quantities to your taste. The step-by-step process keeps things straightforward: marinate, sear, build the sauce, and finish with bright, fresh toppings. Give it a go on your next dinner night—you’ll appreciate how quickly this pantry-friendly recipe comes together without compromising on flavor.

Enjoy your meal and don’t forget to taste and adjust as you go—the small tweaks make it yours.

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Curried Thai Beef with Peanut Sauce.

A bold curried Thai beef topped with mango-jalapeño salsa and a creamy peanut sauce.

Prep Time20

Cook Time20

Total Time40

Servings: 6 servings

Ingredients

1/2 cup creamy peanut butter
1/3 cup tamari or soy sauce
2-3 tablespoons Thai red curry paste
1 tablespoon chopped pickled ginger
1 tablespoon toasted sesame oil
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 or 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

Make the peanut sauce by combining 1/2 cup creamy peanut butter, 1/3 cup tamari or soy sauce, 2–3 tablespoons Thai red curry paste, 1 tablespoon chopped pickled ginger, and 1 tablespoon toasted sesame oil in a blender or jar; blend and add water as needed to reach a pourable consistency.
Toss the thinly sliced flank steak with a pinch of black pepper and 2 teaspoons cornstarch (or arrowroot) until evenly coated.
Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and 1/4 cup Thai red curry paste; cook, stirring occasionally, until the edges brown and become slightly crisp, about 5 minutes.
Add 2 tablespoons more butter, the chopped garlic, 1 tablespoon lemongrass paste (if using), and 2 tablespoons chopped pickled ginger; cook until the garlic is lightly crisping, about 1 minute.
Reduce heat to low and stir in 1/3 cup tamari or soy sauce and 2 tablespoons sweet Thai chili sauce; cook 2–3 minutes more until the beef is caramelized and sauce is slightly thickened.
Make the mango salsa by combining 1 cup chopped mango, the sliced seeded jalapeño, 1/2 cup chopped cilantro, 2 chopped green onions, 2 tablespoons sesame seeds, 2 tablespoons chopped peanuts, and 2 tablespoons lime juice in a bowl; stir to combine.
Serve by spooning mango salsa over rice, top with the curried beef, and drizzle the peanut sauce over everything.

Equipment

blender or jar and immersion blender
Large Skillet
Mixing Bowls
Knife
Cutting Board
Spatula or tongs

Notes

For coconut rice, cook jasmine rice with coconut milk and broth as described in the notes.
Let coconut rice rest covered off heat for 15–20 minutes, then fluff with a fork.
To make homemade sweet Thai chili sauce, combine the listed ingredients and shake or stir well.
Lemongrass paste is optional; omit if unavailable.
Adjust red curry paste to taste for heat level.
Use tamari for gluten-free option.