Beef Panang Curry

Ingredients

• 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Kosher Salt
• 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk
• 2 Tablespoons Panang Curry Paste (or Red Curry Paste)
• 4 whole Fresh Kaffir Lime Leaves, Finely Minced
• 3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced
• 1 whole Small Red Bell Pepper, Seeded And Sliced
• 2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.)
• 2 Tablespoons Fish Sauce, More To Taste
• 2 stalks Scallions, Cut Into 1/2 Inch Pieces
• 2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch
• 1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish