Thai Lava Beef

decorative scroll


Makes 2 servings


2 teaspoons canola oil
¾ pound skirt steak, thinly sliced (against the grain)
½ cup green beans, cut into 1-inch pieces
½ cup onions, julienned
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1½ teaspoons Chef Paul Prudhomme’s Vegetable Magic®
½ teaspoon Kosher salt
1 teaspoon brown sugar
1 teaspoon lime juice
4 teaspoons red curry paste
1 teaspoon roasted red curry paste (see Notes)
½ cup unsalted beef stock (see Notes)
1 teaspoon cornstarch
1 teaspoon water

How To Prepare

Make a slurry with the cornstarch and water and set aside. Heat oil in non-stick skillet over high heat until shimmering. Carefully add the beef, this may cause a flare up in the pan. Cook the beef by constantly shaking pan back and forth and stirring to get a good sear on the meat, about 1 minute. Add all remaining ingredients and the slurry to the pan and stir until the curry paste has dissolved and the sauce comes to a boil. Lower heat to medium, and reduce the sauce by half, about 7 to 10 minutes, or to desired consistency. Remove from heat and serve immediately with hot rice.

NOTES: If roasted red curry paste is unavailable, substitute additional red curry paste in its place. Unsalted chicken stock or water can also be substituted for the beef stock.

More Recipes

Privacy Policy | Cookies Policy | Terms and Conditions | Sitemap