- 1 1 pound flank steak
- 1 can light coconut milk
- 1 ½ tablespoon red curry paste
- 3 teaspoon fish sauce
- 3 teaspoon brown sugar
- ¼ teaspoon crushed red pepper
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 small onion thinly sliced
- basil leaves for garnish
Pop flank steak in the freezer for 20-30 minutes.
Remove from freezer and make thin slices with a sharp knife. Freezing it makes it easier to cut.
Heat a skillet over medium high heat.
Shake can of coconut milk well and pour into skillet. Add curry paste, fish sauce, brown sugar and crushed red pepper.
Bring to a low boil. Cook for about 3 minutes.
Reduce heat and add sliced peppers and onions. Cook for 4 more minutes.
Add thinly sliced beef and cook for about 4-5 minutes or until beef is done.
Add basil for garnish and serve over rice.
Calories: 348kcal | Carbohydrates: 7g | Protein: 49g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 478mg | Potassium: 889mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 57.1mg | Calcium: 65mg | Iron: 3.8mg