Deb's Spicy Beef Curry recipe
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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
Nutrition Info
- 440.2 caloriescarbohydrate: 11.4 gcholesterol: 38.4 mgfat: 35.6 gfiber: 2.6 gprotein: 24.8 gsaturatedFat: 22.6 gservingSize: -sodium: 473 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Deb's Spicy Beef Curry
Directions
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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.
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.
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.