Name: Curried Beef & Mushrooms with Creamy Peanut Sauce and Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mixed
Ingredients: Peanut Sauce:; ½ cup creamy peanut butter; ⅓ cup soy sauce; 2–3 tablespoons Thai red curry paste; 1 tablespoon finely chopped pickled ginger; 1 tablespoon toasted sesame oil; 2–3 tablespoons warm water (to thin sauce as needed); Curried Beef & Mushrooms:; 1½ pounds flank steak, thinly sliced against the grain; 1 pinch black pepper; 2 teaspoons cornstarch (or arrowroot powder); ¼ cup Thai red curry paste; 3 tablespoons butter; 4 cloves garlic, minced; 1 tablespoon lemongrass paste (optional); 2 tablespoons chopped pickled ginger; ⅓ cup soy sauce; 2 tablespoons sweet chili sauce; 8 ounces mushrooms, sliced; Mango Salsa:; 1 cup diced mango; 1 jalapeño pepper, seeded and sliced; ½ cup chopped fresh cilantro; 2 green onions, chopped; 2 tablespoons sesame seeds; 2 tablespoons chopped roasted peanuts; 2 tablespoons fresh lime juice

Description

A delightful combination of curried beef and mushrooms served with a creamy peanut sauce and fresh mango salsa, perfect for weeknight meals or gatherings.

Ingredients

Peanut Sauce:
½ cup creamy peanut butter
⅓ cup soy sauce
2–3 tablespoons Thai red curry paste
1 tablespoon finely chopped pickled ginger
1 tablespoon toasted sesame oil
2–3 tablespoons warm water (to thin sauce as needed)
Curried Beef & Mushrooms:
1½ pounds flank steak, thinly sliced against the grain
1 pinch black pepper
2 teaspoons cornstarch (or arrowroot powder)
¼ cup Thai red curry paste
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon lemongrass paste (optional)
2 tablespoons chopped pickled ginger
⅓ cup soy sauce
2 tablespoons sweet chili sauce
8 ounces mushrooms, sliced
Mango Salsa:
1 cup diced mango
1 jalapeño pepper, seeded and sliced
½ cup chopped fresh cilantro
2 green onions, chopped
2 tablespoons sesame seeds
2 tablespoons chopped roasted peanuts
2 tablespoons fresh lime juice

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Instructions

Make the Peanut Sauce: In a small blender or mixing bowl, whisk together the peanut butter, soy sauce, red curry paste, pickled ginger, and sesame oil. Gradually add warm water until the sauce reaches a smooth, pourable consistency. Set aside at room temperature.
Prepare the Beef and Mushrooms: Toss the flank steak with black pepper and cornstarch. Heat 1 tablespoon butter in a skillet over medium-high heat. Add beef and red curry paste, sauté for 4–5 minutes. Stir in remaining butter, garlic, lemongrass, and pickled ginger; cook for 1 minute. Add mushrooms and cook for another 4–5 minutes.
Build the Sauce: Lower heat to medium, pour in soy sauce and sweet chili sauce. Stir to coat beef and mushrooms, simmer for 2–3 minutes until thickened.
Make the Mango Salsa: In a bowl, combine mango, jalapeño, cilantro, green onions, sesame seeds, peanuts, and lime juice. Toss lightly to mix.
Serve: Spoon rice or noodles into bowls, layer with curried beef and mushrooms, drizzle with peanut sauce, and top with mango salsa.

Notes

For an extra kick, add hot sauce to the peanut sauce. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Mixed