Ingredients
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1 lb beef flank steak, sliced thinly across the grain
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1/4 red bell pepper, sliced
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1/2 lb green beans, snapped
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5 tablespoons oil
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1 teaspoon garlic, chopped
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2 tablespoons red curry paste
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5 tablespoons unsweetened coconut milk (or water)
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1/2 teaspoon lime zest
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1/2 cup bamboo shoot, sliced
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2 -4 tablespoons fish sauce
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1 tablespoon sugar
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10 basil leaves, shredded
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1/4 green bell pepper, sliced
Instructions
- Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
- Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
- Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
- Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.