Roasted Beef Sauce

This dish is a deeply flavorful fusion of American-style comfort and authentic Thai spices. The beef sirloin becomes tender and succulent, coated in a luxurious sauce made from coconut cream and robust Mussaman curry paste. Aromatics like kaffir lime leaves, coriander, and cumin provide a fragrant backbone, while palm sugar and fish sauce balance the heat with savory sweetness. Its a hearty, protein-packed meal perfect for weeknight dinners or special gatherings. The rich texture and complex spice profile make it a standout dish that pairs beautifully with steamed rice or crusty bread.

Cooking Method: Frying, Roasting, Steaming, Stir Frying

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12

Calories: 985.9

Dietary: Gluten-free

Description

This dish is a deeply flavorful fusion of American-style comfort and authentic Thai spices. The beef sirloin becomes tender and succulent, coated in a luxurious sauce made from coconut cream and robust Mussaman curry paste. Aromatics like kaffir lime leaves, coriander, and cumin provide a fragrant backbone, while palm sugar and fish sauce balance the heat with savory sweetness. Its a hearty, protein-packed meal perfect for weeknight dinners or special gatherings. The rich texture and complex spice profile make it a standout dish that pairs beautifully with steamed rice or crusty bread.

Ingredients

3 tablespoons oil
1 tablespoon coriander seeds and cumin seeds, ground
3 tablespoons Mussaman Curry Paste
1/2 cup coconut cream
12 ounce beef sirloin, cut into thin strips
1 1/2 cups thin coconut milk
1-2 tablespoons fish sauce
3 tablespoons chopped palm sugar or dark brown sugar
6 kaffir lime leaves, torn in half
1 red chili, thinly sliced
1/2 cup roasted peanuts, crushed (optional garnish)

Directions

1
In a small bowl, mix the ground coriander and cumin seeds with the Mussaman curry paste to form a smooth, fragrant paste.
2
Heat the coconut cream in a large wok or deep skillet over medium heat. Stir occasionally until the oil begins to separate and surface, about 3-5 minutes.
3
Add the curry paste mixture to the hot coconut cream. Reduce heat to low and fry gently for 2-3 minutes, stirring constantly, until the paste is fragrant and the oil separates further.
4
Increase heat to medium-high. Add the beef sirloin strips to the wok. Stir-fry for 2-3 minutes until the beef is browned on the outside but still pink inside.
5
Pour in the thin coconut milk, fish sauce, and palm sugar. Stir well to combine.
6
Add the torn kaffir lime leaves. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly.
7
Taste and adjust seasoning with more fish sauce or sugar if needed. Remove from heat.
8
Garnish with sliced red chili and crushed peanuts if desired. Serve hot with steamed rice.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 985.9kcal

% Daily Value *
Total Fat 63.2g98%
Saturated Fat 34.4g172%
Cholesterol 140.0mg47%
Sodium 2078.2mg87%
Total Carbohydrate 62.2g21%
Dietary Fiber 21.0g84%
Sugars 20.8g
Protein 60.8g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, curry, thai, coconut, spicy, aromatic, gluten-free, dinner, main-course, mussaman, fish-sauce, kaffir-lime, palm-sugar, stir-fry, comfort-food

Read it online: https://www.chefs-mate.com/recipe/roasted-beef-sauce-10/