FAQ'sBusiness GiftsCustomer Service: 1-877-783-4512Save $50 off orders $175+ with code: THANKYOU
Login to Lobel's
Note:
We recently updated our password security standards. If your password isn't at least 6 characters long and doesn't contain at least 1 letter and 1 number, you will need to reset it to be more secure. Please use the forgot password link above.
Enter Your Email ID to log inlogin passwordforgot password email identer First Name to sign upenter last Name to sign upenter email to sign upenter password to sign upenter confirm password to sign up
We want you to feel as comfortable as satisfied purchasing the finest and freshest meats from us online as you’d experience at the front counter of our shop in New York City.
6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
hot cooked rice (optional)
Directions
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch think strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
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.
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.
Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
Tips:
For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.
Cookies help us deliver our services. By using our services, you agree to our use of cookies.