Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!
- 2 tablespoons oil
- 1 lb sirloin steaks, tips thinly sliced or 1 lb skirt steak, thinly sliced
- 2 tablespoons fresh grated gingerroot, divided
- 1 tablespoon red curry paste (we used A Taste of Thai)
- 1 large onion, sliced (about 2 cups)
- 2 sliced red bell peppers (about 2 cups, we used a combination of both) or 2 sliced orange bell peppers (about 2 cups, we used a combination of both)
- 3 tablespoons sweet red chili sauce (we used A Touch of Thai)
- 2 tablespoons soy sauce
- 1⁄4 cup chopped fresh basil (we used the parsley) or 1⁄4 cup fresh parsley (we used the parsley)
- Heat oil in a large skillet over a high heat.
- Add beef and one tablespoon of the ginger.
- Salt to taste and stir-fry until meat is barely cooked.
- With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
- Add curry paste and onion to oil.
- Stirring, cook until curry is dissolved and fragrant.
- Add peppers and remaining ginger.
- Stir-fry until vegetables are tender crisp.
- Add sweet red chili sauce and soy sauce to vegetables .
- Stir to combine.
- Pour reserved meat, with accumulated juices into skillet.
- Cook until meat is just heated through.
- Add basil or parsley and mix until combined.
- Serve immediately.
- Jasmine rice is a nice accompaniment with this entrée.