Serves 4
25 min
Thai Beef and Veggie Stir-Fry
Recipe GLPRc01d9d8a571bb3
A vibrant and aromatic stir-fry featuring tender beef sirloin and fresh vegetables simmered in a creamy Thai green curry coconut sauce. This quick weeknight dinner brings authentic Southeast Asian flavors to your table with minimal effort. Serve over steamed rice and garnish with fresh basil for a complete meal.
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Ingredients
1 lb Beef sirloin
¼ teaspoon Kosher salt
1 tablespoon Olive oil
¼ cup Thai green curry paste
13½ oz Unsweetened light coconut milk
8 oz Fresh green beans
8 oz Canned bamboo shoots, drained
Fresh basil
Directions
Slice the beef sirloin into thin strips and season evenly with kosher salt.
Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Place the beef strips in the skillet and cook for 2 to 3 minutes on each side until browned. Transfer the cooked beef to a clean plate and set aside.
While the beef cooks, trim the green beans and cut them in half lengthwise. Set the prepared green beans aside.
Add the Thai green curry paste to the same skillet and stir constantly for 2 minutes to bloom the spices and release their flavors. Gradually whisk in the coconut milk, stirring until smooth, then bring the mixture to a gentle simmer.
Add the green beans to the simmering curry sauce and cook for 3 to 5 minutes until they are tender-crisp. While the beans cook, drain the canned bamboo shoots.
Return the reserved beef to the skillet along with the drained bamboo shoots. Stir gently and cook for 1 to 2 minutes until everything is heated through.
Serve the beef and vegetable curry over hot steamed rice and garnish with fresh basil leaves.
