Curried Beef & Mushrooms with Creamy Peanut Sauce and Mango Salsa
A vibrant bowl filled with tender curried beef and succulent mushrooms, drizzled with a rich peanut sauce and topped with fresh mango salsa.
Servings: 4 servings
Calories: 550kcal
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- ⅓ cup soy sauce Use tamari for gluten-free
- 2–3 tablespoons Thai red curry paste Adjust for spice level
- 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 Adds citrus aroma
- 2 tablespoons chopped pickled ginger
- ⅓ cup soy sauce Use tamari for gluten-free
- 2 tablespoons sweet chili sauce
- 8 ounces mushrooms, sliced Button or cremini work best
- 1 cup diced mango
- 1 whole jalapeño pepper, seeded and sliced
- ½ cup chopped fresh cilantro
- 2 whole green onions, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons fresh lime juice
Instructions
Make the Peanut Sauce
- In a small blender or bowl, whisk together peanut butter, soy sauce, red curry paste, pickled ginger, and sesame oil. Gradually add warm water until you reach a smooth, pourable consistency. Set aside at room temperature.
Prepare the Beef and Mushrooms
- Toss the flank steak with black pepper and cornstarch, ensuring an even coating.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef and red curry paste, sautéing for 4–5 minutes until the meat begins to brown.
- Stir in the remaining butter, garlic, lemongrass paste, and pickled ginger; cook for 1 minute until fragrant.
- Add the mushrooms and cook for another 4–5 minutes, stirring until they're tender and caramelized.
Build the Sauce
- Lower the heat to medium, pour in the soy sauce and sweet chili sauce, and stir to coat the beef and mushrooms. Let it simmer for 2–3 minutes until it thickens.
Make the Mango Salsa
- In a mixing bowl, combine mango, jalapeño, cilantro, green onions, sesame seeds, peanuts, and lime juice. Toss lightly, taste, and adjust lime or salt as necessary.
Serve
- Spoon hot rice or noodles into serving bowls. Layer with the curried beef and mushrooms, drizzle with peanut sauce, and top with mango salsa.
Notes
Use fresh ingredients for enhanced flavors. Consider additional jalapeño for more spice and marinating the flank steak for more flavor. This dish can also be customized with your favorite vegetables or proteins.