By Cuisine
Green Coconut Curry With Beef Recipe
Ingredients
- 4 oz. The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
- 2 Tbsp. Vegetable Oil
- 2 Ea. Small Onions - Finely Chopped
- 3 Ea. Garlic Cloves - Minced
- 1 Ea. Red Finger Chili - Seeded & Finely Chopped
- 2 tsp. Fresh Ginger - Minced
- 3 Tbsp. Green Thai Curry Paste
- 2 tsp. Granulated Sugar
- 1 Can 14 Oz. Coconut Milk
- 1 Cup Sodium-Reduced Beef Broth
- 4 tsp. Fish Sauce
- 2 Tbsp. Thai Basil Leaves - Chopped
- 1 Tbsp. Lime Juice
- 6 Cups Rice Noodles - Cooked
- 2 Tbsp. Fresh Cilantro -Chopped
- As needed Lime Wedges
Sliced The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated is sautéed with thinly sliced onions, garlic, ginger, green curry paste, fish sauce and soy sauce. It’s simmered with coconut milk until thickened and then finished with lime juice. The steak is served over the top of broad rice noodles with fresh cilantro.
Directions
- Heat the oil in a large saucepan set over medium heat.
- Add The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated and cook for 1 minute and flip.
- Cook for 1 minute and flip again.
- Using a spatula, gently separate the steak into pieces.
- Cook for 1 minute or until thoroughly browned.
- Add onions, garlic, chili and ginger; cook for 2 to 3 minutes until the onions start to soften.
- Add the curry paste and sugar and cook for 1 minute or until fragrant.
- Add the coconut milk, beef broth and fish sauce.
- Bring it to a boil, reduce the heat and simmer for 15 to 20 minutes or until slightly thickened.
- Stir in basil and lime juice. Meanwhile, cook the rice noodles according to the package instructions.
- Serve the sauce over rice noodles and garnish with cilantro.
- Serve with lime wedges.
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