It’s the beginning of February and its 70 degrees outside! It makes me feel like I am back home in FL and I am not complaining. After a very long work week and what ended up being a 14 hour work day Tuesday, I took a mental break and decided to monopolize the warm weather and grill out. It was kismet that I happened to have Red Curry Beef marinating in the fridge begging to be thrown on the grill.
A couple of weekends ago I took a Thai class to learn more about Thai flavors, curries, and how to make my favorite… spring rolls at The Pierpont restaurant here in Baltimore. I walked out with a handful of recipes ready to make my own! Cue a meal of Red curry beef, ginger/garlic rice, and soy bok choy.
The flavors are SO ON POINT! Subtle heat, great depth of flavor, and an overall taste that had me going for 2nds and thirds. I marinated this over night and it was awesome… I also grilled it which added flavor but pan seared or roasted would have worked too.
Tip: Marinate a whole skirt steak overnight and then grill. Cut on the bias against the grain after cooked for juicy and affordable meat. Simple yet delicious… What the Cook Nook is all about 😉
Make it a meal: Serve with garlic/ ginger rice and soy bok choy as sides!
If you love easy dinners, check out these other recipes! They will not let you down and are full of great kitchen tips!
- Pork Chops Smothered in Sautéed Apples, Onions, and a Rosemary Mustard Sauce
- Italian Sausage, Squash, and Pasta Toss
- Pork Tenderloin with Rosemary Cranberry Balsamic Sauce
- Shepherds Pie
- Garlic Thyme Mushrooms
Red Curry Beef
- 2 lb top round beef cut 1/2″ thick by 2″ long on the bias against the grain (can also buy the precut strips at the store)
- 1/2 cup lemon juice
- 1/4 cup sesame oil
- 1/4 cup brown sugar
- 1/3 cup chili basil paste (or Siracha)
- 4 Tbsp red curry paste
- 1/4 cup fish sauce
- 1/3 cup cilantro
- Cut beef (if not precut)
- Mix marinade ingredients together and marinate at least 2 hours or overnight
- Grill beef and enjoy!
To make it a salad: Serve beef over 1 tomato cut into wedges, a cucumber sliced thin and top with extra cilantro
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