Thai Beef Red Curry Stir Fry

Once again, found myself craving some Thai food and wanted a fairly easy, quick recipe.  Williams-Sonoma, as I've mentioned in other posts, has a wonderful collection of recipes--found one there that I adapted into this tasty treat.  Original recipe is found here: http://www.williams-sonoma.com/recipe/thai-style-beef-and-broccoli-curry.html

Here's my version :)

And here's a link to my YouTube video of preparation of this recipe: https://youtu.be/9h2w6YBUKqU

Ingredients:

1 T. canola oil
1 lb. flank steak, cut in bite size strips across grain
Kosher salt and coarse ground black pepper, to taste
1 large shallot, minced
1 1/2 T. grated fresh ginger
1 heaping Tablespoon of Thai red curry paste (you can adjust the heat with this; this amount yields a medium spicy level)
1 can (14 oz.) coconut milk, well shaken
1 T. firmly packed light brown sugar
1 T. Asian fish sauce
approx. 1/2 tsp. dried basil
splash of fresh lime juice

Directions:

1. Heat canola oil over med-high heat in a wok (or large frying pan).  Add flank steak to pan and cook until nearly all pink has disappeared.  Remove from pan, set aside.

2. Add shallot and ginger to the pan; sauté until fragrant, about 1 minute.

3. Add curry paste, coconut milk, brown sugar, and fish sauce.  Stir and bring to simmer; let simmer for 2 minutes.  Return flank steak to the pan.

4. Add the dried basil and lime juice, cook for 1-2 minutes to blend flavors.

5. Serve with desired side; I chose boiled Basmati rice.