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Thai beef with coconut dressing

Thai beef with coconut dressing

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Treat yourself to a rump steak- cook to your liking and serve with an aromatic spiced coconut cream sauce and jasmine rice

Nutrition: per serving
NutrientUnit
kcal846
fat48g
saturates29g
carbs64g
sugars18g
fibre3g
protein36g
salt1g
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Ingredients

Method

  • STEP 1

    Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.

  • STEP 2

    Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

Rating: 5 out of 5.7 ratings
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