Description
A vibrant and flavorful rice bowl featuring tender curry-spiced beef, crisp vegetables, and a rich, creamy coconut peanut sauce.
Ingredients
Scale
For the Crust:
- 1 lb flank steak, thinly sliced
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 4 cups cooked jasmine rice
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 2 carrots, julienned
- 1/4 cup fresh cilantro, chopped
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- Make the sauce: In a bowl, whisk together 3/4 of the coconut milk, peanut butter, soy sauce, brown sugar, and lime juice until smooth. Set aside.
- Cook the beef: Heat oil in a large skillet over medium-high heat. Add garlic and curry paste, cook for 1 minute until fragrant. Add the beef and cook until browned, about 5-7 minutes. Pour in the remaining coconut milk, bring to a simmer, and cook for 3 more minutes.
- Assemble the bowls: Divide the cooked jasmine rice among four bowls. Top with the curry beef, bell pepper, cucumber, and carrots.
- Drizzle the coconut peanut sauce generously over each bowl and garnish with fresh cilantro. Serve immediately.
Notes
You can customize the seasonings to taste.