Heat one tablespoon of avocado oil in a large nonstick skillet on the stove top over high heat. I use a 12-inch skillet with a deep lip to hold a lot of volume. If you don’t have a skillet this large, you can use a large thick-bottomed pot such as a Dutch oven or a wok. Allow the oil to heat up for a few minutes, until it is sizzling hot.

Transfer the strips of steak on the hot surface and arrange them in a single layer.

Brown the steak for a few minutes untouched, then give the strips a stir and continue browning until they reach your desired level of golden brown crisp on the outside. There is no need to cook the steak through just yet. Transfer the seared steak to a plate and set aside while you prepare the rest of the recipe.

If need be, wipe out the skillet if there are lots of browned bits stuck to it and add the second tablespoon of avocado oil. Heat over medium-high heat.

Add the onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes.

Stir in the rest of the vegetables (chopped carrots, zucchini, bell pepper, garlic, and fresh ginger). Cook for another 2 to 3 minutes to allow the vegetables to soften slightly.

Pour the coconut milk into the skillet, along with the fish sauce and red curry paste and stir well. Bring the mixture to a full boil. Cook, stirring occasionally, until the vegetables have reached your desired level of doneness (for me, this is about 8 minutes).

Once the veggies are cooked to your liking, add in the seared steak and stir well to incorporate. Continue cooking and stirring just until the steak is heated through. If you’d like, stir in some fresh Thai basil leaves. Taste the curry and add sea salt and black pepper to your personal taste. You can also add more curry paste or a drizzle of lime juice or lemon juice.

Serve steak curry with steamed brown rice or white rice. Serve with cauliflower rice for a low carb dinner recipe. If you’re a fried rice lover, serve the beef curry with fried rice.