Ingredients:
1 lb beef flank steak, sliced thinly across the grain
1/4 green bell peppers, sliced
1/4 red bell peppers, sliced
1/2 lb green beans, snapped
5 tablespoons oil
1 teaspoon garlic, chopped
2 tablespoons red curry paste
5 tablespoons unsweetened coconut milk ( or water)
1/2 teaspoon lime zest
1/2 cup bamboo shoots, sliced
2 -4 tablespoons fish sauce
1 tablespoon sugar
10 basil leaves, shredded
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.