Thai Beef Curry

Ingredients

• 1 tablespoon peanut oil
• 0.5 yellows onion , sliced thin
• 0.5 greens bell pepper , sliced into 1/4-inch strips
• 0.5 reds bell pepper , sliced into 1/4-inch strips
• 1 can coconut milk , 14 ounce
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste , or more to taste
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon peanut sauce , Optional
• 1 teaspoon Worcestershire sauce
• 0.25 teaspoons ground turmeric
• 0.13 teaspoons garlic salt , or more to taste
• 0.13 teaspoons curry powder , or more to taste
• 0.13 teaspoons garam masala , or more to taste
• 2 dashes chile-garlic sauce , such as Sriracha®
• 1.5 pounds sirloin steak , cut into strips
• 0.33 cups peanuts , chopped

Instructions

1. 1

   Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.

2. 2

   Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.

3. 3

   Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.