Beef and Asparagus Curry

beef and asparagus curry
This is a recipe from Martha Stewart's Every Day Food magazine and I have been meaning to try it for awhile. The sauce was delicious, the asparagus and peppers are my 2 favorite stir-fry veggies so I loved them, and it's nice to add some beef into our menu every once in awhile. I think you could easily use chicken or tofu in place of the beef though and it would be equally delicious. We ate it the first night on noodles, but had leftovers on rice and preferred the rice (I also used quinoa for mine which was great too).

1 can (13.5 ounces) unsweetened coconut milk, shaken well (I used light)
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce (I was out so I used Hoisin sauce)
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving (we liked it better on rice)

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

It said it makes 4 servings...ours went way further than that!
Per serv (sauce only): 410 cal, 25g fat, 31g protein, 17g carbs, 5g fiber