Spicy Thai Beef Curry

Ingredients

• 1 lb. beef, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 red bell pepper, sliced into strips
• 3 tablespoons fresh cilantro leaves, chopped for garnish
• Salt and pepper to taste

Directions

1. Pour the oil into a straight-sided 10-inch sauté pan and warm it over medium-high heat. Sprinkle the sirloin tips with salt and pepper, then brown them in batches, searing the meat on 2 sides for 1 to 2 minutes per side. Move the beef to a plate.
2. Turn the heat down to medium. Add the shallots and cook for 2 to 4 min., until they soften and take on a little color. Stir in the ginger and cook until aromatic, about 1 min. Spoon in the curry paste and stir it around for about 30 seconds. Pour in 1/4 cup of the broth, scraping the pan to loosen any browned bits. Add 1/3 cup of the coconut milk and stir until the curry paste is fully blended. Mix in the remaining coconut milk and broth, then add the fish sauce.
3. Raise the heat to medium high. Slide the beef, along with any juices, back into the pan, stir, and simmer for 8 to 12 min., just until the meat is cooked through.
4. Remove the pan from the heat. Lift out the meat and place it on a cutting board. Scatter the sugar snap peas into the sauce, stir, and cover the pan. After the meat has rested for 1 min., cut it into thin slices across the grain; put it back in the pan with the lime zest. If needed, set the pan over medium heat again and warm it until the peas have thawed and everything is heated through.
5. Divide the curry among 4 warm bowls, finish with the cilantro, and serve with the lime wedges.