Panang Curry Beef with Basil

By lorik

Ingredients

• 1 lb. flank steak, halved lengthwise
• 1 13.5-oz. can unsweetened coconut milk (do not stir)
• 2 Tbs. panang or red curry paste
• 2 Tbs. extra-crunchy peanut butter
• 5 tsp. fish sauce
• 4 tsp. dark brown sugar
• 1 medium red bell pepper, very thinly sliced lengthwise
• 1 medium onion, very thinly sliced lengthwise
• 1 cup thawed frozen peas
• 1 cup loosely packed basil leaves, torn
• 1-1/2 Tbs. fresh lime juice

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.

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.

Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.

Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.

nutrition information (per serving):
Calories (kcal): 490; Fat (g): fat g 33; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 22; Protein (g): protein g 31; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 950; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 6;