Stir-fry green curry beef with asparagus & sugar snaps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 250g very lean sirloin steaksliced
- 1 tsp Thai fish sauce
- zest and juice 1/2 lime
- ½ tsp green peppercornsin brine, rinsed and chopped
- 3 garlic cloveschopped
- 1 tbsp rapeseed oil
- 1 large banana shallotchopped
- 10 asparagus spearssliced at an angle
- 4 handfuls sugar snap peas
- 4 broccoliflorets (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)
Nutrition: per serving
- kcal410
- fat20g
- saturates8g
- carbs16g
- sugars9g
- fibre9g
- protein37g
- salt1g
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.
