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Curried Beef with Creamy Peanut Sauce

Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Servings: 6
Author: Joanna Cismaru

Ingredients

  • 2 pounds flank steak cut into strips against the grain
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 14 ounces full fat coconut milk 1 can
  • 2 cups beef broth low sodium
  • ⅓ cup creamy peanut butter
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons lime juice

For serving

  • 3 cups cooked jasmine rice warm
  • ⅓ cup roasted peanuts chopped
  • 3 green onions sliced
  • ¼ cup fresh cilantro chopped

Instructions

  • Pat the 2 pounds flank steak strips dry and season with the 2 teaspoons salt and ½ teaspoon black pepper.
  • Heat the 3 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium high heat. Sear the beef strips in batches for 2 to 3 minutes, until browned on the outside. Do not crowd the pot, since that steams the meat instead of searing it. Transfer the beef to a plate.
  • Lower the heat to medium and add the diced onion to the same pot. Cook for 3 to 4 minutes, until softened, scraping up the browned bits. Stir in the 5 cloves minced garlic and 1 tablespoon grated ginger and cook for 1 minute more.
  • Stir in the 3 tablespoons red curry paste and 1 tablespoon curry powder and cook for 1 minute, until fragrant and the paste darkens slightly. Blooming the paste in the oil is what wakes up all that flavor.
  • Pour in the coconut milk and 2 cups beef broth, then whisk in the ⅓ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar until smooth.
  • Return the beef and any juices to the pot. Bring to a gentle simmer, then reduce the heat to low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the beef is fork tender. If the sauce gets too thick, loosen it with a splash of broth.
  • Stir in the 2 tablespoons lime juice. Taste and adjust the salt, lime, or sugar as needed.
  • Serve over the 3 cups warm jasmine rice, topped with the ⅓ cup chopped peanuts, sliced green onions, and ¼ cup cilantro.
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