Asian Recipe ⊶ Deb's Spicy Beef Curry

Make sure you have all your ingredients prepared before heating your pan to ensure a smooth cooking process. Use your preferred vegetables, like zucchini, potato wedges, sugar snap peas, eggplant, etc.; serve over jasmine rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 ½ pounds beef skirt steak, cut into strips
• kosher salt and ground black pepper to taste
• ½ cup thinly sliced shallots
• 2 tablespoons minced fresh ginger root
• 1 teaspoon Thai red curry paste, or to taste
• ½ cup low sodium chicken broth
• 1 (14 ounce) can coconut milk
• 1 tablespoon Asian fish sauce
• 1 ½ cups sliced zucchini
• 1 large lime, zested and fruit cut into quarters
• ⅓ cup chopped fresh cilantro

Cooking Directions

1. Heat vegetable oil in a large skillet over medium-high heat. Sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. Do not crowd beef. Transfer beef to a plate.
2. Reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. Stir in the curry paste, and fry 1 more minute. Mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and fish sauce.
3. Increase heat to medium-high, and return beef and any juices to the skillet. Stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. Mix in the lime zest; sprinkle with cilantro. Serve with lime wedges.

Nutrition Facts

• calories440.2
• carbohydrateContent11.4 g
• cholesterolContent38.4 mg
• fatContent35.6 g
• fiberContent2.6 g
• proteinContent24.8 g
• saturatedFatContent22.6 g
• sodiumContent473 mg
• sugarContent2.1 g