Recipe by Laraine Perri
Serves: 4 servings
- 1 pound flank steak, halved lengthwise
- 1 (13.5-ounce) can unsweetened coconut milk, unshaken
- 3 tablespoons witbier
- 2 tablespoons red curry paste
- 2 tablespoons creamy peanut butter
- 5 teaspoons Asian fish sauce
- 4 teaspoons dark brown sugar
- 1 medium red bell pepper, seeded and thinly sliced
- 1 medium onion, thinly sliced
- 1 tablespoon fresh lime juice
- 1 cup loosely packed basil leaves, roughly torn
- 2 cups prepared jasmine rice
- 1/3 cup unsalted peanuts, chopped
1. Freeze the steak 20 minutes (freezing makes the steak easier to slice thinly).
2. Meanwhile, heat a deep sauté pan over medium heat. Spoon the thick coconut cream from the top of the can into the pan; add the curry paste and cook, stirring, until fragrant and beginning to dry, about 2 minutes.
3. Stir in the remaining coconut milk, beer, peanut butter, fish sauce, and brown sugar; bring to a simmer. Add the red pepper and onion; stir to coat. Cover and cook until the vegetables are crisp-tender, about 3 minutes.
4. Slice the steak very thinly across the grain. Add to the pan with the basil. Cook, uncovered, turning the beef often, until just cooked through, but still pink, 2 to 3 minutes. Stir in the lime juice. Serve over jasmine rice; top with peanuts.
PAIR IT WITH: the rest of that sunny witbier, or crack open an IPA; spicy curry can handle big bitterness.