Steamy Thai Red Beef

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Nourishing Grain

   Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.

2. Leaves & Nuts

   Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

3. Seal the Beef

   Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.

4. Curry Beginnings

   Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.

5. Curry Finishings

   Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.

6. Dish Up and Warm Up

   Fill some bowls with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!

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