Thai Beef Curry

This easy-to-make one pot meal features tender, marinated strips of Ontario beef, fresh red pepper and an authentic light red curry sauce. Serve over steamed rice with a side of fresh mango salad.

 1 lb (500 g) Ontario flank steak, cut on bias across the grain into strips
 2 tbsp (30 mL) red curry paste, divided
 1 tsp (5 mL) corn starch
 1 tbsp (15 mL) water
 ½ tsp (2 mL) each, salt and fresh cracked pepper
 1 tbsp (15 mL) vegetable or canola oil
 ½ red onion, chopped
 1 tbsp (15 mL) minced fresh gingerroot
 1 clove garlic
 1 cup (250 mL) coconut milk
 1 cup (250 mL) beef stock
 1 cup (250 mL) broccoli florets
 1 cup (250 mL) red pepper chunks
 1 cup (250 mL) sugar snap peas
 ¼ cup (50 mL) chopped cilantro
Steps:
1

In bowl, combine, steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.

2

In large deep, non-stick skillet, heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 minutes. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 minutes. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 minutes; return beef to pan and stir in cilantro. Let sit 5 minutes before serving over steamed rice.

Cook's Notes:
3

Makes 4 servings

Category

Ingredients

 1 lb (500 g) Ontario flank steak, cut on bias across the grain into strips
 2 tbsp (30 mL) red curry paste, divided
 1 tsp (5 mL) corn starch
 1 tbsp (15 mL) water
 ½ tsp (2 mL) each, salt and fresh cracked pepper
 1 tbsp (15 mL) vegetable or canola oil
 ½ red onion, chopped
 1 tbsp (15 mL) minced fresh gingerroot
 1 clove garlic
 1 cup (250 mL) coconut milk
 1 cup (250 mL) beef stock
 1 cup (250 mL) broccoli florets
 1 cup (250 mL) red pepper chunks
 1 cup (250 mL) sugar snap peas
 ¼ cup (50 mL) chopped cilantro

Directions

Steps:
1

In bowl, combine, steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables.

2

In large deep, non-stick skillet, heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 minutes. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 minutes. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 minutes; return beef to pan and stir in cilantro. Let sit 5 minutes before serving over steamed rice.

Cook's Notes:
3

Makes 4 servings

Thai Beef Curry