Spicy Thai Beef Stir-fry

12
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Moderate
This spicy full of flavors stir-fry will excite your taste buds.

Ingredients

reduced-sodium chicken broth

¾ cup(s)

fresh lime juice

3 Tbsp

fresh coconut milk

3 Tbsp, unsweetened

packed brown sugar

2 Tbsp, dark

cornstarch

1 Tbsp

fish sauce

1 Tbsp

dark sesame oil

2 tsp

green curry paste

½ tsp

peanut oil

2 tsp

uncooked lean flank steak

¾ pound(s), cut across the grain diagonally into thin strips

garlic clove(s)

2 medium clove(s), minced

ginger root

1 tsp, minced, peeled, fresh

uncooked bell pepper(s)

2 item(s), medium, yellow, seeded and cut into thin strips

fresh watercress

1 bunch(es), tough stems removed

uncooked instant brown rice

2 cup(s)

Instructions

  1. Combine the broth, lime juice, coconut milk, sugar, cornstarch, fish sauce, sesame oil, and curry paste in a bowl; set aside.
  2. Heat a large nonstick skillet over high heat until a drop of water sizzles. Pour in 1 teaspoon of the peanut oil and swirl to coat the pan. Add the beef in batches and stir-fry until browned, about 4 minutes. Transfer the beef to a plate. Wipe the skillet clean.
  3. Heat the remaining 1 teaspoon peanut oil in the same skillet, then add the garlic and ginger. Stir-fry over medium-high heat until fragrant, about 30 seconds. Add the peppers and cook, stirring constantly, until tender-crisp, about 3 minutes. Add the watercress and cook, stirring, until the watercress begins to wilt, about 3 minutes. Stir in the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Return the beef to the pan and toss to combine. Serve with the rice.

Notes

If you can’t find green curry paste in your supermarket or in an Asian grocery, any hot chili paste will do for this recipe.

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