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Spicy Thai beef stir-fry

9
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Thai takeout has nothing on this flavorful stir-fry! Ready in 25 minutes, this meal is on the table in less time than it takes to order and pick-up. Thin slices of steak are seared to perfection over the high heat cooking then combined with stir-fried veggies in a rich sauce made of coconut, sesame, lime and green curry paste. Over rice, each plate is a complete meal, perfect for busy weeknights, relaxing weekends or lunch. 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. Thinly slicing the beef is easy if you wrap your flank steak in plastic wrap and freeze for 30 minutes before slicing. The firmness of the texture will yield perfectly thin slices.

Ingredients

Reduced sodium chicken broth

¾ cup(s)

Fresh lime juice

3 Tbsp

Fresh coconut milk

3 Tbsp, unsweetened

Packed brown sugar

2 Tbsp

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

2 clove(s), minced

Fresh ginger

1 tsp, minced, peeled, fresh

Bell pepper

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

Fresh watercress

1 bunch(es), tough stems removed

Cooked white 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 2 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.

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