A mild dish inspired by Thai flavors. Because the flank steak is cut into thin strips it doesn’t take long to cook.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
1 x 13.66 fl. oz. can of lite coconut milk
2 tbsp. Thai Red Curry Paste
4 tsp. Thai fish sauce
2 tbsp. crunchy peanut butter
1 tsp. Five Spice powder
8 oz. flank steak – cut into thin strips
1 red pepper – diced
4 oz. broccoli florets
1 cup of peas
1 cup of beef broth
Heat seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown a little bit, then add the garlic.
In a small mixing bowl mix together a little coconut milk, the red curry paste, fish sauce, peanut butter and five spice powder and set aside.
Add the flank steak to the casserole dish and quickly sear.
Toss in the red pepper, broccoli florets and peas.
Add the sauce mixture, rest of the coconut milk and the beef broth.
Stir well, bring to a boil and simmer for 10 – 15 minutes depending on size of the flank steak strips