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Curried Thai Beef with Peanut Sauce Recipe

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4.1 from 51 reviews

This Curried Thai Beef with Peanut Sauce recipe features tender flank steak cooked with aromatic Thai red curry paste and a flavorful peanut sauce. Paired with a fresh mango jalapeño salsa, this dish offers a perfect balance of spicy, savory, and sweet flavors, ideal for a quick and satisfying dinner.

Ingredients

Peanut Sauce

  • 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

Beef and Cooking

  • 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

Mango Salsa Topping

  • 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

Instructions

  1. Prepare the peanut sauce: Add the peanut butter, tamari or soy sauce, Thai red curry paste, chopped pickled ginger, and toasted sesame oil into a glass jar or blender. Blend or shake well, adding water gradually until the sauce reaches your desired consistency.
  2. Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with a pinch of black pepper and cornstarch or arrowroot powder. Toss to coat the meat evenly.
  3. Cook the beef: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef slices along with 1/4 cup Thai red curry paste. Stir and cook for about 5 minutes until the beef starts to crisp.
  4. Add aromatics and sauces: Add the remaining 2 tablespoons of butter, chopped garlic, lemongrass paste (if using), and pickled ginger to the skillet. Cook for 1 minute until the garlic becomes lightly crisp. Reduce the heat to low, then stir in the tamari or soy sauce and sweet Thai chili sauce. Continue cooking for 2 to 3 minutes until the meat caramelizes and absorbs the flavors.
  5. Prepare the mango salsa: In a separate bowl, combine chopped mango, sliced jalapeño, chopped cilantro, green onions, sesame seeds, chopped peanuts, and lime juice. Mix gently to combine all ingredients.
  6. Serve: Spoon the mango salsa over bowls of rice (optional). Top with the curried Thai beef and drizzle generously with the prepared peanut sauce. Enjoy your flavorful Thai-inspired meal!

Notes

  • For a gluten-free version, ensure tamari is used instead of soy sauce.
  • Lemongrass paste is optional but adds authentic flavor; omit if unavailable.
  • You can substitute flank steak with skirt steak or sirloin, thinly sliced.
  • Adjust the amount of Thai red curry paste based on your spice tolerance.
  • Serve the dish over steamed jasmine rice or cauliflower rice for a low-carb alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/curried-thai-beef-with-peanut-sauce-recipe/