Stir-fry green curry beef with asparagus & sugar snaps

Stir-fry green curry beef with asparagus & sugar snaps

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(2 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal410
  • fat20g
  • saturates8g
  • carbs16g
  • sugars9g
  • fibre9g
  • protein37g
  • salt1g
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Ingredients

  • 250g very lean sirloin steak, sliced
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 1 tsp Thai fish sauce
  • zest and juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tsp green peppercorns in brine, rinsed and chopped
  • 3 garlic cloves, chopped
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large banana shallot, chopped
  • 10 asparagus spears, sliced at an angle
  • 4 handfuls sugar snap peas
  • 4 broccoli florets (about 275g/10oz), cut into smaller pieces
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 175ml reduced-fat coconut milk
  • 2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • good handful basil leaves (about 25)

Method

  1. Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)

  2. Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.

  3. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

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