DEB'S SPICY BEEF CURRY

Deb's Spicy Beef Curry image

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.

Provided by Deb Deb

Time 55m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 11.4 g, Cholesterol 38.4 mg, Fat 35.6 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 22.6 g, Sodium 473 mg, Sugar 2.1 g