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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 1/2 pounds beef skirt steak, cut into strips |
kosher salt and ground black pepper to taste |
1/2 cup thinly sliced shallots |
2 tablespoons minced fresh ginger root |
1 teaspoon thai red curry paste, or to taste |
1/2 cup low sodium chicken broth |
1 (14 ounce) can coconut milk |
1 tablespoon asian fish sauce |
1 1/2 cups sliced zucchini |
1 large lime, zested and fruit cut into quarters |
1/3 cup chopped fresh cilantro |
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.
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