Recipe information
Yield
4 Servings
Ingredients
1
pound top sirloin, cut crosswise into thin strips
2
teaspoons Thai red curry paste
4
tablespoons Asian stir-fry oil or peanut oil
12
ounces asparagus, trimmed, cut into 1 1/2-inch lengths (3 1/2 cups)
1
1/2 cup canned unsweetened coconut milk
1
/3 cup chopped fresh basil
Lime wedges
Need to make a substitution?
Preparation
Step 1
Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. DO AHEAD Can be made 8 hours ahead. Cover; chill.
Step 2
Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
Step 3
Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.