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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 minutes
Cook Time20 minutes
Total Time40 minutes
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.