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Stir-fry green curry beef with asparagus & sugar snaps

Stir-fry green curry beef with asparagus & sugar snaps

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 250g very lean sirloin steak , sliced
  • 1 tsp Thai fish sauce
  • zest and juice 1/2 lime
  • ½ tsp green peppercorns in brine, rinsed and chopped
  • 3 garlic cloves , chopped
  • 1 tbsp rapeseed oil
  • 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
  • 175ml reduced-fat coconut milk
  • 2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
  • good handful basil leaves (about 25)


  • STEP 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.)

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2014

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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