2 T coconut or avocado oil
10 oz thinly sliced beef (sirloin or flank steak would work great)
1 medium carrot, thinly sliced on an angle
1 green onion, thinly sliced, greens & whites separated
8 oz cremini mushrooms, quartered
2 t tamarind paste
1 T red curry paste
4 oz spinach
1 lime, cut into wedges
1 T roughly chopped cilantro
salt and pepper
Serve with jasmine rice, brown rice, or roasted cauliflower... or on its own!
Transfer sliced beef to a plate and pat dry. Season with 1/2 tsp salt and a pinch of pepper. In a large skillet, heat 1 T oil over medium-high heat. Add beef to the pan and cook without stirring, 1-2 minutes, until browned. Continue to cook, stirring constantly, until just cooked through, about 2 minutes. Transfer beef to a plate, leaving any browned bits in the pan.
Add remaining 1 T of oil to the pan and let heat up. Add the whites of the green onion, carrots, and mushrooms. Cook on medium-high heat, stirring occasionally for a few minutes until lightly browned. Season with salt and pepper. Add the tamarind concentrate and curry paste and cook, stirring frequently until fragrant, about 2 minutes.
Add the coconut milk and spinach to the pan; season with salt and pepper to taste. Cook until slightly thickened, 2-4 minutes. Add the cooked beef and cook, stirring constantly until well combined and heated through, about 2 minutes. Taste and adjust seasoning as needed.
Serve with desired side. Garnish with cilantro, greens of the green onion, and a squeeze of lime wedge.
Enjoy!