Introduction

Curried Beef & Mushrooms with Creamy Peanut Sauce and Mango Salsa is a vibrant and comforting bowl packed with bold flavors. This dish combines tender beef, rich curry, and a refreshing mango salsa for a perfect balance of spicy, savory, and sweet.

A bowl is filled with three main layers: at the bottom left there is a portion of white rice with a soft and grainy texture, next to it on the left side is a pile of bright green leafy herbs mixed with slices of yellow mango and small red chili rings, adding freshness and color contrast. The right half of the bowl is filled with dark brown, seared beef chunks coated in a glossy, thick golden-yellow sauce with visible specks of sesame seeds, finely chopped green onions, and some red chili slices scattered on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 but adds citrus aroma)
2 tablespoons chopped pickled ginger
⅓ cup soy sauce
2 tablespoons sweet chili sauce
8 ounces mushrooms, sliced (button or cremini work best)
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

Instructions

Step 1: In a small blender or bowl, whisk together peanut butter, soy sauce, red curry paste, pickled ginger, and sesame oil. Add warm water gradually until you reach a smooth, pourable consistency. Set aside at room temperature while you prepare the beef.
Step 2: Toss the flank steak with black pepper and cornstarch to coat evenly.
Step 3: 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 and crisp slightly.
Step 4: Stir in the remaining butter, garlic, lemongrass paste, and pickled ginger. Cook for 1 minute, stirring until fragrant.
Step 5: Add the mushrooms and cook another 4–5 minutes, stirring occasionally, until tender and slightly caramelized.
Step 6: Lower the heat to medium and pour in the soy sauce and sweet chili sauce. Stir to coat the beef and mushrooms, letting the mixture simmer gently for 2–3 minutes until it thickens and glazes the meat.
Step 7: In a mixing bowl, combine mango, jalapeño, cilantro, green onions, sesame seeds, peanuts, and lime juice. Toss lightly to mix. Taste and adjust lime or salt as needed.
Step 8: Spoon hot rice or noodles into serving bowls. Layer with the curried beef and mushrooms. Drizzle generously with peanut sauce and top with mango salsa. Garnish with more fresh cilantro or sesame seeds if desired.

Tips & Variations

For a milder dish, reduce or omit the jalapeño in the mango salsa.
Swap flank steak for thinly sliced chicken or tofu for different protein options.
If Thai red curry paste is unavailable, use a mild curry powder with a pinch of chili flakes as a substitute.
Use lime zest in the mango salsa for an extra burst of citrus flavor.
To add crunch, sprinkle additional chopped roasted peanuts on top when serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible to maintain its texture. Reheat the beef and mushrooms gently in a skillet over low heat, then drizzle with warmed peanut sauce and top with fresh mango salsa before serving.

How to Serve

A bowl with a base layer of long white rice, topped with dark brown grilled meat pieces drizzled with a creamy light brown sauce. On one side, there is a pile of bright green chopped cilantro leaves, while on the other side there are small pieces of yellow and green pickled vegetables mixed with red chili slices. The dish is sprinkled with white sesame seeds and small red chili flakes, with some chopped green onions scattered on top. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made in advance and stored in the refrigerator for up to a week. Stir well before using, as some separation may occur.

What can I serve with this dish?

This meal pairs well with steamed rice, jasmine rice, or noodles to soak up the flavorful sauces. You can also serve it with fresh greens or a simple cucumber salad for added freshness.