1 T. olive oil
2 T. chili paste (preferably Maseri brand Panang Curry Paste)
1 c. unsweetened thick coconut cream (preferably Mae Ploy brand)
2 c. hanger steak, sliced thinly along the grain
fish sauce, to taste
brown sugar, to taste
optional: peas, sweet Thai basil, lime leaves
Heat olive oil in wok or large pan.
Sir in chili paste.
Add 1/2 c. of coconut cream and stir.
When the sauce begins to bubble, add beef and stir-fry until cooked through.
Add remaining 1/2 c. of coconut milk and continue to cook, stirring occasionally.
Add fish sauce to taste.
Add brown sugar to taste.
Add any optional ingredients
Serve over rice.