Deb s Spicy Beef Curry

2 tablespoons vegetable oil

1 ½ pounds beef skirt steak, cut into strips

kosher salt and ground black pepper to taste

½ cup thinly sliced shallots

2 tablespoons minced fresh ginger root

1 teaspoon Thai red curry paste, or to taste

½ cup low sodium chicken broth

1 (14 ounce) can coconut milk

1 tablespoon Asian fish sauce

1 ½ cups sliced zucchini

1 large lime, zested and fruit cut into quarters

⅓ cup chopped fresh cilantro

Heat vegetable oil in a large skillet over medium-high heat. Sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. Do not crowd beef. Transfer beef to a plate.

Reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. Stir in the curry paste, and fry 1 more minute. Mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and fish sauce.

Increase heat to medium-high, and return beef and any juices to the skillet. Stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. Mix in the lime zest; sprinkle with cilantro. Serve with lime wedges.