Malaysian Red Curry Beef Stir-fry with Citrus-Kissed Vegetables

1.In a medium bowl, toss the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Set aside to marinate for at least 15 minutes.

2.Prepare the short-grain rice according to package directions and keep warm.

3.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and just cooked through. Remove the beef from the wok and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and stir-fry for 2 minutes until slightly softened.

5.Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.

6.Add the Malaysian Red Curry Paste to the wok. Stir constantly for 1 minute until the paste is fragrant and has coated the onions and garlic.

7.Add the broccoli florets and stir-fry for 3 minutes. Then, add the sliced bell peppers and snow peas. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp (al dente).

8.Pour in the beef broth or water, scraping up any browned bits from the bottom of the wok. Stir in the brown sugar (if using), salt, and black pepper.

9.Return the cooked beef to the wok. Toss everything together quickly to coat the beef and vegetables evenly with the sauce, cooking for just 1 minute to reheat the beef.

10.Serve the Malaysian Red Curry Beef Stir-fry immediately over generous portions of hot short-grain rice. Garnish each serving with a fresh lime wedge to squeeze over the top for brightness.