Vietnamese Beef Flank Steak Yellow Curry with Vegetables and Rice
Thinly sliced beef flank steak simmered in a vibrant yellow curry with seasonal vegetables, infused with aromatic lemongrass and served with steamed jasmine rice.
Ingredients
- Beef Flank Steak180 g
- Jasmine Rice115 g
- Fish Sauce15 ml
- Bell Pepper50 g
- Onion30 g
- Light Coconut Milk150 ml
- Bell Pepper50 g
- Lemongrass10 g
- Cooking Oil4.8 ml
- Yellow Curry Paste25 g
- Green Beans50 g
- Fresh Basil10 g
Instructions
- 1Step 1
Cook jasmine rice according to package directions. Keep warm.
- 2Step 2
Thinly slice the beef flank steak against the grain. Dice the bell pepper, green beans, and onion. Bruise the lemongrass stalk.
- 3Step 3
Heat cooking oil in a pot or deep skillet over medium heat. Add yellow curry paste and sauté for 1 minute until fragrant.
- 4Step 4
Add beef flank steak and stir-fry for 2-3 minutes until browned. Add light coconut milk, lemongrass, and fish sauce. Bring to a gentle simmer.
- 5Step 5
Add bell pepper, green beans, and onion. Cook for 3-4 minutes, or until vegetables are tender-crisp and beef is cooked through.
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