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Categories:
vegetable oil beef skirt steak kosher salt shallots fresh ginger root Red Curry chicken broth coconut milk fish sauce zucchini lime fresh cilantro
Viewed: 53 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds beef skirt steak, cut into strips
- kosher salt and ground black pepper to taste
- 1/2 cup thinly sliced shallots
- 2 tablespoons minced fresh ginger root
- 1 teaspoon Thai red curry paste, or to taste
- 1/2 cup low sodium chicken broth
- 1 (14 ounce) can coconut milk
- 1 tablespoon Asian fish sauce
- 1 1/2 cups sliced zucchini
- 1 large lime, zested and fruit cut into quarters
- 1/3 cup chopped fresh cilantro
Method
- Heat vegetable oil in a large skillet over medium-high heat. Sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. Do not crowd beef. Transfer beef to a plate.
- Reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. Stir in the curry paste, and fry 1 more minute. Mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and fish sauce.
- Increase heat to medium-high, and return beef and any juices to the skillet. Stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. Mix in the lime zest; sprinkle with cilantro. Serve with lime wedges.
