Eosinophilic Esophagitis Friendly Thai Red Curry with Beef

Total time45 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Thai Red Curry with Beef

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Ingredients

4 servings

1 ½ lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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2 tbsp vegetable oil
3 tbsp red curry paste
2 cans (13.5 oz each) full-fat coconut milk
2 tbsp fish sauce
1 tbsp palm sugar or light brown sugar
4 kaffir lime leaves, torn
1 stalk lemongrass, bruised and cut into 2-inch pieces
1 red bell pepper, thinly sliced
1 zucchini, halved lengthwise and sliced into half-moons
1 cup fresh thai basil leaves
1 tbsp fresh lime juice

For serving

2 cups jasmine rice, cooked according to package directions
1 red chili, thinly sliced (optional)
lime wedges (optional)

Instructions

1
Heat 1 tbsp of the vegetable oil in a large wok or deep skillet over high heat until shimmering. Add the beef slices in a single layer and sear undisturbed for 1–2 minutes, until browned on the underside, then stir and cook 1 minute more until opaque throughout with no pink at the center. Transfer the beef to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp oil to the wok. Add the red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.

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