Ingredients
1tablespoonpeanut oil
½yellow onion, sliced thin
½green bell pepper, sliced into 1/4-inch strips
½red bell pepper, sliced into 1/4-inch strips
1(14 ounce) cancoconut milk
3tablespoonslime juice
2tablespoonsfish sauce
2tablespoonsred curry paste, or more to taste
1tablespoonwhite sugar
1tablespoonsoy sauce
1tablespoonpeanut sauce, or more to taste (Optional)
1teaspoonWorcestershire sauce
¼teaspoonground turmeric
⅛teaspoongarlic salt, or more to taste
⅛teaspooncurry powder, or more to taste
⅛teaspoongaram masala, or more to taste
2dasheschile-garlic sauce (such as Sriracha®)
1 ½poundssirloin steak, cut into strips
⅓cuppeanuts, chopped
Directions
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.
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.
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.
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