Stir-fry green curry beef with asparagus & sugar snaps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 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)
Method
- 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.
