1 ½ lb sirloin steak tips, sliced thinly against grain
salt and pepper
4 t vegetable oil
1 T green curry paste
3 garlic cloves, minced
2 (14 oz) cans coconut milk
12 oz broccoli, florets chopped; stems peeled and sliced thin
1 red bell pepper, seeded and chopped
¼ c chopped Thai basil
2T fish sauce
Rice
1. Pat meat dry with paper towel and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of meat until browned, about 1 minute per side. Transfer to plate and repeat with remaining oil and meat.
2. Add curry paste and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in coconut milk, broccoli, bell pepper, and any accumulated meat juices, scraping up any browned bits. Cook until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in Thai basil, fish sauce, and browned meat with accumulated juices and cook until heated through, about 1 minute. Serve over rice.
salt and pepper
4 t vegetable oil
1 T green curry paste
3 garlic cloves, minced
2 (14 oz) cans coconut milk
12 oz broccoli, florets chopped; stems peeled and sliced thin
1 red bell pepper, seeded and chopped
¼ c chopped Thai basil
2T fish sauce
Rice
1. Pat meat dry with paper towel and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of meat until browned, about 1 minute per side. Transfer to plate and repeat with remaining oil and meat.
2. Add curry paste and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in coconut milk, broccoli, bell pepper, and any accumulated meat juices, scraping up any browned bits. Cook until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in Thai basil, fish sauce, and browned meat with accumulated juices and cook until heated through, about 1 minute. Serve over rice.
Laura from America's Test Kitchen
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