beef sirloin, or strip steak, trimmed, thinly sliced
freshly ground pepper
1 tablespoon plus 2 teaspoons
canola oil, divided
green beans, trimmed, cut into 2-inch pieces (about 2 cups)
red bell peppers, cut into thin, 2-inch strips
1 14-ounce can
“lite” coconut milk
red curry paste
large mango, cut into 1-inch chunks
- Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.
- Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges.
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