Curried Thai Beef with Peanut Sauce
Full of tasty flavors, simple to make, and on the table in under 45 minutes...delicious and fun!
Foto: Half Baked Harvest
Ingredients
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 2 -3 tablespoons Thai red curry paste
- 1 tablespoon chopped pickled ginger
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds flank steak, thinly sliced
- 1 pinch black pepper
- 2 teaspoons cornstarch or arrowroot powder
- 1/4 cup Thai red curry paste
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon lemongrass paste ((optional) )
- 2 tablespoons chopped pickled ginger
- 1/3 cup tamari/soy sauce
- 2 tablespoons sweet Thai chili sauce
- 1 cup chopped mango
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro, chopped
- 2 g reen onions, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons chopped peanuts
- 2 tablespoons lime juice
Steps
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1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce. 2. In a bowl, toss together the beef, a pinch of pepper, and the cornstarch (or arrowroot powder).3. Melt one tablespoon of butter in a large skillet over medium-high heat. Add the beef and curry paste. Cook until the beef becomes crispy, about 5 minutes. Add two tablespoons of butter, the garlic, lemongrass, and ginger. Cook until the garlic is lightly crisping, 1 minute. Reduce the heat to low. Add the tamari/soy sauce and Thai chili sauce. Cook for 2-3 minutes until the meat is caramelized. 4. In a bowl, mix the mango, jalapeño, cilantro, green onion, sesame seeds, peanuts, and lime juice. 5. Spoon the mango salsa over the bowls of rice. Add the beef, then pour the peanut sauce on top. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| creamy peanut butter | 0.5 cup | - | - |
| tamari/soy sauce | 0.3333333333333333 cup | - | - |
| -3 tablespoons Thai red curry paste | 2 | - | - |
| chopped pickled ginger | 1 tablespoon | - | - |
| toasted sesame oil | 1 tablespoon | - | - |
| flank steak | 0.5 pounds | - | - |
| pinch black pepper | 1 | - | - |
| cornstarch or arrowroot powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| Thai red curry paste | 0.25 cup | - | - |
| salted butter | 3 tablespoons | - | - |
| garlic | 4 cloves | - | - |
| lemongrass paste | 1 tablespoon | - | - |
| chopped pickled ginger | 2 tablespoons | - | - |
| tamari/soy sauce | 0.3333333333333333 cup | - | - |
| sweet Thai chili sauce | 2 tablespoons | - | - |
| chopped mango | 1 cup | - | - |
| jalapeño pepper | 1 | - | - |
| fresh cilantro | 0.5 cup | - | - |
| reen onions | 2 g | - | - |
| sesame seeds | 2 tablespoons | - | - |
| chopped peanuts | 2 tablespoons | - | - |
| lime juice | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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