Shaved Steak Tostadas with Peanut Sauce

You all know I love getting creative in the kitchen and I got a healthy dose of inspiration at New York Beef Council’s Flavor Dive in Saratoga Springs. We tasted our way through town and talked about fresh flavors and techniques to brighten up our approach to beef for some new looks.

These tostadas were inspired by amazing Southeast Asian and Mexican flavors we tried on the tour. Sweet, spicy, fresh, and bold is how I would describe them. They’re also quick and easy. Whether they’re for a summer celebration or fun family dinner these tostadas will beef up your meal in the best way.

Shaved steak and prepared Thai red curry are the magic that gets this summer recipe on the table in record time without sparing flavor or nutrition. Corn tostadas, crisp vegetables, creamy peanut sauce, and fresh herbs bring crunch and color to the plate.

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Shaved Steak Tostadas with Peanut Sauce

Yield: 4

Author: Taffy Elrod

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

These tostadas were inspired by amazing Southeast Asian and Mexican flavors. Sweet, spicy, fresh, and bold is how I would describe them. They’re also quick and easy. Whether they’re for a summer celebration or fun family dinner these tostadas will beef upyour meal in the best way.Shaved steak and prepared Thai red curry are the magic that gets this summer recipe on the table in record time without sparing flavor or nutrition. Corn tostadas, crisp vegetables,creamy peanut sauce, and fresh herbs bring crunch and color to the plate.

Ingredients

Peanut sauce

• 1/2 cup creamy peanut butter
• 1/2 cup full-fat coconut milk
• 1 Tbsp. sriracha sauce
• 2 tsp. soy sauce or fish sauce
• 1 tsp. Thai red curry paste
• Juice of 1 lime

Shaved Steak

• 2 Tbsp. Thai red curry paste
• 1 Tbsp. lemongrass paste
• 2 cloves garlic, crushed
• 1 tbsp. water
• 1 Tbsp. cooking oil
• 1-pound package shaved steak

Tostadas

• 8 corn tostadas
• 2 cups (1 can) refried beans, heated
• 1/4 red cabbage, thinly shredded
• 2 Persian cucumbers, thinly sliced
• 2 ripe avocados, peeled and sliced
• 4 green onions, thinly sliced
• 2 jalapenos, seeded and sliced
• 1 small bunch cilantro, washed and dried
• 2 limes cut into quarters

Instructions

Make Peanut Sauce

1. To make the peanut sauce place the peanut butter in a small mixing bowl, add the
2. coconut milk and whisk until they are mixed.
3. 2. Add the sriracha sauce, soy sauce, red curry paste, and lime juice to the peanut butter
4. and coconut milk and whisk together until fully combined. Cover the peanut sauce and
5. set aside for the flavors to marry.

Prepare Beef

1. Mix two tablespoons red curry paste, the lemongrass, and crushed garlic together in a
2. small dish, stir in the water.
3. 4. Place a large frying pan over medium heat. When the pan is hot add the cooking oil.
4. 5. Put the shaved steak in the pan and cook pulling the slices apart with tongs, cooking
5. until the steak begins to brown.
6. 6. Stir in the curry paste mixture and cook, stirring until the meat is cooked through and
7. coated with the curry paste. Once all the meat is cooked, remove it from the heat
8. immediately so it doesn’t dry out.

Assemble Tostadas

1. Spread two tablespoons of refried beans on one tostada, then add some of the cooked
2. beef, top with cabbage, cucumber, avocado, and drizzle with peanut sauce, garnish with
3. green onion and cilantro. Continue with each tostada until all eight are complete.
4. Serve with lime wedges and remaining peanut sauce.

Did you make this recipe?

Tag @cheftaffyelrod on instagram and hashtag it # chefelrod

Post Sponsored by the New York Beef Council www.NYBeef.org

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