Thai-Style Curry Beef and Pasta
20 m
Prep Time
15 m
Cook Time
- 1 box Dreamfields Spaghetti
- 1 lb. boneless beef top sirloin steak
- 2 clove garlic
- 2 tbsp. canola or vegetable oil
- 3 c. broccoli florets
- 1 medium bell pepper
- 1 medium onion
- 2 tsp. minced fresh ginger
- 1 serrano or other hot chili pepper
- 1 can light coconut milk
- 1/4 c. red curry chili paste
- Finely chopped roasted peanuts (optional)
- 1
Cook pasta according to package directions. Drain; return to pan.
- 2
Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch-thick slices. Toss with garlic; set aside.
- 3
Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1 1/2 teaspoons oil. Remove from skillet.
- 4
Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper, and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
- 5
Toss beef mixture with pasta. Garnish with peanuts, if desired.