Thai Curry Beef


1 lb beef Top Sirloin, cut 3/4 to 1" thick
4 to 5 tsp Thai red curry paste, divided
1 c unsweetened coconut milk
1 TB vegetable oil
6 c fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
hot cooked rice (optional)


Cut beef steak lengthwise in half, then crosswise into 1/ to 1/4-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add half of beef, stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat, simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetables, blend bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Return beef to skillet, cook and stir until beef is heated through, about 1 minutes. Sere over rice, if desired.
For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.