Country-style curry with beef, shiitake & edamame

Country-style curry usually has no coconut milk. Red curry pastes vary in hotness; be sure to taste and adjust to your likeness.

SERVES: 4

INGREDIENTS:

• 1 lb. flank steak
• 5 oz. fresh shiitake mushrooms
• 2 Tbs. vegetable oil
• 3 Tbs. jarred or homemade red curry paste
• 2 3/4 cups homemade or lower-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 11/2 cups frozen shelled edamame (soybeans), thawed
• 3 Tbs. fish sauce
• 1 Tbs. palm sugar or light brown sugar
• Kosher salt
• A handful of fresh Thai or Italian basil leaves
• Hot cooked rice or rice noodles, for serving
• 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

INSTRUCTIONS:

1. Slice the beef across the grain 1/4 inch thick, then cut the slices into 11/2- to 2-inch pieces.
2. Trim and discard the stems from the shiitake; slice the caps 1/4 inch thick (you should have 11/2 to 2 cups).
3. Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.
4. Increase the heat to medium high, and add the beef. Spread it in an even single layer and cook undisturbed until it just begins to lose its pink color, about 1 minute. Turn the beef and continue cooking, stirring occasionally to coat it with the curry paste, until most of the beef no longer looks raw, 1 to 2 minutes.
5. Stir the shiitake into the beef. Add the chicken broth and stir again. Add half of the lime leaves (if using) and bring to a simmer. Simmer gently, stirring occasionally, until the shiitake are tender and the beef is cooked through, about 5 minutes.
6. Add the edamame, stir well, and cook for about 1 minute, just to blanch them. Add the fish sauce, sugar, and 1/4 tsp. salt and stir to combine. Remove the pan from the heat. Tear the basil leaves in half (or quarters if they’re large) and stir them into the curry, along with the remaining lime leaves (if using). Let the curry rest for 5 minutes to allow the flavors to develop. Season to taste with salt.
7. Serve hot or warm with rice or noodles, garnished with the chile slices, if you like.