This whips up in minutes if you chop and marinate the night before.

Ingredients:

• 2 Tbsp canola oil
• 1 lb sirloin cut crosswise into 2-inch strips
• 3 Tbsp red curry paste
• 2 Tsp fish sauce
• 1 Can coconut milk (about 14 oz)
• 1 Bunch fresh asparagus, cut into 2-inch lengths
• 2 Basil leaves, chopped
• 2 Limes

Procedure:

1. In a medium bowl, mix curry paste, fish sauce, and sirloin strips. Cover and refrigerate.
2. Heat the oil, then add the sirloin, paste, and sauce till cooked through and crispy.
3. Remove meat, add oil if necessary and stir-fry the asparagus until bright green and crisp (do not overcook)
4. Combine the asparagus, basil leaves, and juice of 1 lime with the meat. Heat through.
5. Cut the second lime into wedges