THAI-STYLE BEEF AND ASPARAGUS CURRY

1 pound top sirloin, cut crosswise into thin strips
2 teaspoons Thai red curry paste
4 tablespoons Asian stir-fry oil or peanut oil
3 1/2 (12 oz) cups asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/2 cups canned unsweetened coconut milk
1/3 cup chopped fresh basil
lime wedges

Place beef and curry paste in medium bowl. Stir to coat beef thoroughly.

Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and saute until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.

Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes.

Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes.

Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

Servings: 4
Source: Bon Appetit - June 2002