1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
4 to 5 teaspoons Thai red curry paste, divided
1 cup unsweetened coconut milk
1 tablespoon vegetable oil
6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
Hot cooked rice (optional)

Marinade time: 15 minutes
Total recipe time: 20 to 25 minutes
Makes 4 servings

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
2. Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
4. Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
5. Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

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