Name: Curried Thai Beef with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1/2 cup creamy peanut butter; 1/3 cup tamari or soy sauce; 2-3 tablespoons Thai red curry paste; 1 tablespoon chopped pickled ginger; 1 tablespoon toasted sesame oil; 1 1/2 pounds flank steak, thinly sliced; 1 pinch black pepper; 2 teaspoons cornstarch or arrowroot powder; 1/4 cup Thai red curry paste; 3 tablespoons salted butter (divided into 1 tbsp and 2 tbsp); 4 cloves garlic, chopped; 1 tablespoon lemongrass paste (optional); 2 tablespoons chopped pickled ginger; 1/3 cup tamari or soy sauce; 2 tablespoons sweet Thai chili sauce; 1 cup chopped mango; 1 jalapeño pepper, seeded and sliced; 1/2 cup fresh cilantro, chopped; 2 green onions, chopped; 2 tablespoons sesame seeds; 2 tablespoons chopped peanuts; 2 tablespoons lime juice

Jump to Recipe· 4.1 from 51 reviews

If you love the bold, vibrant tastes of Thai cuisine with a luscious twist, this Curried Thai Beef with Peanut Sauce Recipe is about to become your new kitchen favorite. Tender strips of flank steak, infused with aromatic red curry paste and finished with a silky peanut sauce, create a harmony of spicy, savory, and slightly sweet flavors. Complemented by a fresh mango salsa spiked with jalapeño and lime, this dish delivers layers of texture and bright color that will light up your dinner table with every bite.

Ingredients You’ll Need

A close-up view of many thin slices of raw red meat with some white fat, piled up on a wooden surface in the center of the image. To the left side, there is a white bowl filled with chopped green onions, showing bright green and white colors. In the upper right corner, there is part of a round white plate holding small items like lime wedges and some sauce containers with a rough texture. The whole scene rests on a white marbled surface under warm natural light. photo taken with an iphone --ar 4:5 --v 7

The magic of this Curried Thai Beef with Peanut Sauce Recipe lies in its simple yet essential ingredients, each adding a unique character—creamy peanut butter for richness, tamari for that umami depth, and freshly chopped mango for a fresh, fruity zing. These ingredients come together to create a dish that’s as balanced as it is spectacular.

1/2 cup creamy peanut butter: The creamy base that gives the sauce its signature richness and nuttiness.
1/3 cup tamari/soy sauce: Adds a savory, salty depth essential for Thai flavors.
2-3 tablespoons Thai red curry paste: Provides vibrant spice and complexity to both the beef and sauce.
1 tablespoon chopped pickled ginger: Offers a tangy, slightly sweet punch that brightens the dish.
1 tablespoon toasted sesame oil: Imparts a toasty aroma that makes the flavors pop.
1 1/2 pounds flank steak, thinly sliced: A lean cut that soaks up the sauce beautifully and cooks quickly.
Pinch of black pepper: Enhances the natural heat and rounds out the flavor profile.
2 teaspoons cornstarch or arrowroot powder: Helps tenderize the beef and slightly thicken the sauce.
1/4 cup Thai red curry paste: Used again in the cooking of the beef for an extra kick.
3 tablespoons salted butter: Adds luscious richness to the cooking process.
4 cloves garlic, chopped: An aromatic that’s fundamental in tying together the savory elements.
1 tablespoon lemongrass paste (optional): Gives a citrusy, fresh note that’s characteristic of Thai cuisine.
2 tablespoons chopped pickled ginger: Repeated here to build layers of tang and spice in the beef.
1/3 cup tamari/soy sauce: Reinforces the savory foundation during cooking.
2 tablespoons sweet Thai chili sauce: Introduces subtle sweetness and mild heat.
1 cup chopped mango: Adds fresh sweetness and a juicy texture.
1 jalapeño pepper, seeded and sliced: Offers gentle heat without overpowering the dish.
1/2 cup fresh cilantro, chopped: Brightens flavors with its fresh herbaceous notes.
2 green onions, chopped: Adds crunch and a mild onion flavor for balance.
2 tablespoons sesame seeds: Brings subtle nuttiness and crunch.
2 tablespoons chopped peanuts: Provides textural contrast and extra nutty goodness.
2 tablespoons lime juice: Infuses zesty acidity that cuts through the richness beautifully.

How to Make Curried Thai Beef with Peanut Sauce Recipe

Step 1: Prepare the Peanut Sauce

Start by combining all your peanut sauce ingredients—creamy peanut butter, tamari, red curry paste, pickled ginger, toasted sesame oil, and lime juice—into a blender or glass jar. Blend until smooth, adding a bit of water if you like a thinner consistency. This sauce is the heart of the dish, creamy and packed with flavor.

Step 2: Marinate and Coat the Beef

In a bowl, toss the thinly sliced flank steak with a pinch of black pepper and cornstarch (or arrowroot powder). This simple step not only lightly seasons your beef but also helps it develop a delightful crispness when cooked.

Step 3: Cook the Beef with Aromatics

Heat one tablespoon of salted butter in a large skillet over medium-high heat. Add the beef and 1/4 cup of Thai red curry paste, stirring and cooking until the beef edges get crispy and fragrant, about 5 minutes. Then, toss in the remaining butter, garlic, lemongrass paste, and pickled ginger. Cook for about 1 minute until the garlic starts to turn golden.

Step 4: Caramelize and Finish the Beef

Lower the heat to low and pour in tamari and sweet Thai chili sauce. Let everything cook together for 2-3 minutes, allowing the meat to caramelize perfectly while soaking up the rich sauces and spices.

Step 5: Prepare the Mango Salsa

In a bowl, mix chopped mango, jalapeño slices, fresh cilantro, green onions, sesame seeds, chopped peanuts, and a squeeze of lime juice. This salsa introduces a vibrant burst of freshness, crunch, and just the right amount of heat to complement the curried beef.

Step 6: Assemble and Serve

Serve the curried beef over fluffy rice or your favorite grain. Spoon the mango salsa generously on top, then drizzle with the luscious peanut sauce. Every bite delivers a beautiful balance of creamy, spicy, sweet, and fresh flavors that will have you savoring every morsel.

How to Serve Curried Thai Beef with Peanut Sauce Recipe

A close-up view of a white plate filled with a colorful salad arranged in layers. The bottom layer is fresh, dark green cilantro leaves, spread across the plate. On the right side, there is a layer of bright yellow mango chunks mixed with small green herb pieces. Layered diagonally across the plate are thin slices of bright green jalapeños and scallions adding texture and freshness. On top of the jalapeños and cilantro, there is a scattering of chopped light brown nuts and white sesame seeds adding crunch. The plate is placed on a white marbled surface, and there are blurred lime halves in the background, hinting at fresh citrus. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate your presentation and flavor, try scattering additional chopped peanuts and sesame seeds on top. A few sprigs of fresh cilantro or green onions add inviting pops of green color and a burst of fresh aroma that ties the dish together perfectly.

Side Dishes

This dish pairs wonderfully with plain jasmine or basmati rice to soak up all the rich sauce. For a low-carb option, serve alongside steamed or stir-fried vegetables like broccoli, snap peas, or bok choy for a wholesome, balanced meal bursting with color and crunch.

Creative Ways to Present

For a casual party vibe, present Curried Thai Beef with Peanut Sauce Recipe family-style on a large platter surrounded by small bowls of garnishes and rice. Alternatively, try serving it inside lettuce wraps for a fun and fresh hand-held experience that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container in the refrigerator, this dish keeps beautifully for up to 3 days. The beef remains tender while the peanut sauce maintains its creamy texture. Keep the mango salsa separate to preserve its freshness and vibrant crunch.

Freezing

You can freeze the cooked curried beef and peanut sauce in a freezer-safe container for up to 2 months. For best results, freeze the mango salsa separately or prepare it fresh after thawing so it retains its bright flavor and texture.

Reheating

To reheat, warm the beef gently in a skillet over medium-low heat to prevent overcooking. Add a splash of water or extra sauce to keep it from drying out. Reheat the peanut sauce separately if needed, and add fresh mango salsa just before serving for maximum flavor.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use skirt steak or sirloin slices. Just be sure to slice thinly against the grain to keep the beef tender.

Is this recipe very spicy?

The heat level is moderate and can be adjusted easily. The Thai red curry paste and jalapeño provide a kick, but you can control spice by reducing the curry paste amount or omitting the seeds from the jalapeño.

Can I make a vegetarian version of this dish?

Yes! Swap the flank steak for firm tofu or tempeh, and use vegetable-based sauces instead of fish sauce if your recipe includes it. The peanut sauce and mango salsa remain delicious and versatile for plant-based diets.

What can I serve this with besides rice?

Try it over cooked quinoa, cauliflower rice, or even noodles for a delightful twist. Steamed vegetables or a simple green salad make excellent side options to complement the richness of the curry.

How do I thicken the peanut sauce if it’s too thin?

If your peanut sauce feels runny, simply simmer it gently on low heat to reduce and thicken. Alternatively, add a little more peanut butter to create a creamier texture before blending.

Final Thoughts

This Curried Thai Beef with Peanut Sauce Recipe is truly a celebration of vibrant Thai flavors mingling with comforting, hearty ingredients. Whether you’re cooking for friends or a cozy night in, it’s a dish that feels special and satisfying every single time. Don’t hesitate to try this recipe soon—it’s sure to become one of your treasured go-to dinners!