Massaman beef stir-fry (for two)
With a mix of fibre-rich vegetables, this quick, aromatic stir-fry is served with brown rice, making for a delicious meal ready in just 25 minutes.
2 serves
15 m prep
10 m cook
Ingredients
200g lean beef rump steak
2 teaspoons peanut oil
1 carrot, halved lengthways, thinly sliced
150g broccoli, cut into small florets
75g green beans, halved
1 tablespoon massaman curry paste
1 tablespoon mango chutney
¼ cup Thai basil leaves
250g packet microwave brown rice
1 tablespoon chopped unsalted roasted peanuts
Method
Cut beef into thin strips and place in a bowl. Add half the oil and toss to coat.
Heat a non-stick wok over a high heat. Stir-fry beef in wok in 2 batches for about 2 minutes or until browned and just cooked. Remove and set aside.
Add carrot and remaining oil to wok. Stir-fry for 2 minutes. Add broccoli, beans and 2 teaspoons water. Stir-fry for a further 1-2 minutes, until vegetables are crisp tender.
Return beef to wok with massaman paste and chutney. Stir-fry for 1-2 minutes, until combined and hot. Add half the basil leaves. Toss to combine. Meanwhile, heat rice in microwave, following packet instructions.
Scatter over peanuts. Sprinkle with remaining basil leaves. Serve with rice.
Tips
Check labels on massaman paste and chutney and choose the brands lowest in sodium.
Thai basil leaves can be replaced with regular basil or coriander, if preferred.
Partially freezing the rump steak makes it easier to slice thinly for quick-cooking, tender results.
Last updated12 October 2024