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Curried Beef & Mushrooms with Creamy Peanut Sauce and Mango Salsa Recipe

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★★★★★

4.8 from 80 reviews

This Curried Beef & Mushrooms with Creamy Peanut Sauce and Mango Salsa is a flavorful and comforting bowl that combines tender curried flank steak and caramelized mushrooms with a rich, creamy peanut sauce and a bright, fresh mango salsa. It offers a perfect balance of spicy, sweet, and savory notes, ideal served over rice or noodles for a satisfying meal.

Ingredients

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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)

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

Instructions

  1. Make the Peanut Sauce: In a small blender or bowl, whisk together the peanut butter, soy sauce, Thai red curry paste, finely chopped pickled ginger, and toasted sesame oil. Gradually add warm water a little at a time, stirring until the mixture reaches a smooth and pourable consistency. Set this sauce aside at room temperature while preparing the beef.
  2. Prepare the Beef and Mushrooms: Toss the thinly sliced flank steak with a pinch of black pepper and cornstarch to coat evenly. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef along with the Thai red curry paste and sauté for 4 to 5 minutes, until the meat begins to brown and crisp slightly on the edges. Then stir in the remaining butter, minced garlic, lemongrass paste, and chopped pickled ginger; cook for an additional minute until fragrant. Add the sliced mushrooms and cook for another 4 to 5 minutes, stirring occasionally until the mushrooms are tender and slightly caramelized.
  3. Build the Sauce: Reduce the heat to medium and pour in the soy sauce and sweet chili sauce. Stir the mixture to coat the beef and mushrooms evenly, allowing it to simmer gently for 2 to 3 minutes until the sauce thickens and glazes the ingredients nicely.
  4. Make the Mango Salsa: In a mixing bowl, combine the diced mango, seeded and sliced jalapeño, chopped fresh cilantro, chopped green onions, sesame seeds, chopped roasted peanuts, and fresh lime juice. Toss everything lightly to mix well. Taste the salsa and adjust lime juice or add salt if needed for balance.
  5. Serve: Spoon hot cooked rice or noodles into serving bowls. Layer the curried beef and mushrooms over the base, then drizzle generously with the creamy peanut sauce. Top the dish with the vibrant mango salsa and garnish with extra fresh cilantro or sesame seeds if desired. Serve immediately for a delicious and balanced meal.

Notes

  • You can substitute flank steak with sirloin or skirt steak if preferred, but flank steak works best when thinly sliced against the grain.
  • Adjust the quantity of Thai red curry paste according to your preferred spice level.
  • If lemongrass paste is unavailable, a small amount of fresh lemon zest can be added to bring citrus aroma.
  • The peanut sauce can be made ahead and refrigerated; bring to room temperature before serving.
  • For a gluten-free version, use tamari instead of soy sauce and ensure the sweet chili sauce is gluten-free.

Keywords: curried beef recipe, peanut sauce, mango salsa, Thai curry beef, mushroom beef stir-fry, Thai red curry, creamy peanut sauce

Find it online: https://heutigemahlzeiten.com/curried-beef-and-mushrooms-with-creamy-peanut-sauce-and-mango-salsa-recipe/