- 1 Tbs. vegetable oil
- 1-1/2 lb. beef sirloin tips
- Kosher salt and freshly ground black pepper
- 1/2 cup thinly sliced shallots (about 2 medium-large)
- 1/4 cup finely chopped fresh ginger
- 1 to 2 tsp. Thai red curry paste
- 1/2 cup low-salt canned chicken broth
- 1 13-1/2-oz. can unsweetened coconut milk
- 1 Tbs. fish sauce
- 1-1/2 cups frozen sugar snap peas
- 1 large lime, zest finely grated and fruit cut into wedges
- 1/3 cup chopped fresh cilantro
- Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger and cook, stirring, until fragrant, about 1 min. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.
- Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 min.
- Take the pan off the heat. Remove the meat and transfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and heated through.
- Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.
- I suggest serving on a bed of hot jasmine rice.