This is the sort of dish you can add different vegetables to. I added the broccolini and mushrooms because that is what I had in the refrigerator, but thinly sliced red pepper could also be used in the mix or as a substitute for the broccolini or mushrooms. You don’t have to use flank steak, use a sirloin steak or any other steak, very thinly sliced. The taste of this sauce is so rich and flavorful and it’s a pretty easy recipe to make. I enjoy how nothing is fried or even sautéed. I served the beef with brown basmati rice.
1 lb. flank steak, halved lengthwise
1 14 oz can coconut milk- do not stir
2 tablespoons of red curry paste
2 tablespoons of crunchy peanut butter
6 teaspoons of fish sauce
4 tablespoons of dark brown sugar
1 medium sized white onion sliced thinly
4 cups of thinly sliced mushrooms
4 cups of broccolini cut into 2 inch pieces
1. Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.
2. Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.
3. Stir in the remaining coconut milk, peanut butter, fish sauce and brown sugar, bring to a simmer. Stir in the mushrooms, broccolini and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.
4. Add the sliced beef; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Season with salt and maybe a little more sugar. I find once I add the vegetables and beef, it dilutes the flavor of the sauce a little, so you need to pump up the taste a little.
5. Serve with brown or white basmati rice.