Ingredients

• 1 pound top sirloin, cut crosswise into thin strips
• 2 teaspoons Thai red curry paste
• 4 tablespoons Asian stir-fry oil or peanut oil
• 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths (3 1/2 cups)
• 1 1/2 cups canned unsweetened coconut milk
• 1/3 cup chopped fresh basil
• Lime wedges

Instructions

1. Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
2. Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
3. Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.