8 ounces angel hair pasta (rice vermicelli for gluten free option)
2 tablespoons canola oil, divided
1 pound beef skirt steak*, cut against the grain into 2 inch strips
1 red onion, halved and cut into thin slices
2 red bell peppers, seeded and thinly sliced
1/4 cup water
1 tablespoon red curry paste
1 can unsweetened coconut milk
1/2 cup basil leaves
1 tablespoon lime juice
Salt & Pepper
*can also use sirloin cut into 2 inch strips
Bring a large pot of water to a boil, season with salt. Cook noodles per package instructions, drain.
Meanwhile, add 1 tablespoon oil to large saute pan set to medium-high heat. Season beef with salt and pepper, then add half to pan until browned on first side (about a minute), then flip to brown on the other side. Remove to a plate and repeat with remaining oil and beef, remove to plate.
Add onions, bell peppers, and water to pan. Stir occasionally until veggies are slightly tender. Add curry paste, stirring, until combined and fragrant.
Return beef and juices to pan, add coconut milk. Simmer about 5 minutes, until sauce thickens a bit. Remove from heat, stir in basil and lime. Season with salt and pepper to taste.
Serve over prepared noodles.
recipe adapted from Everyday Food: Fresh Flavor Fast