Description
Make sure you have all your ingredients prepared before heating your pan to ensure a smooth cooking process. Use your preferred vegetables, like zucchini, potato wedges, sugar snap peas, eggplant, etc.; serve over jasmine rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds beef skirt steak, cut into strips
- kosher salt and ground black pepper to taste
- ½ cup thinly sliced shallots
- 2 tablespoons minced fresh ginger root
- 1 teaspoon Thai red curry paste, or to taste
- ½ cup low sodium chicken broth
- 1 (14 ounce) can coconut milk
- 1 tablespoon Asian fish sauce
- 1 ½ cups sliced zucchini
- 1 large lime, zested and fruit cut into quarters
- ⅓ cup chopped fresh cilantro
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4