MacDuff Thai Stirfry
Ingredients (serves 2)
225g (8oz) lean beef rump steak, cut into thin strips
5ml (1tsp) oil
5ml (1tsp) lemon grass purée or 2.5cm (1”) lemon grass finely chopped
5ml (1tsp) Thai red curry paste
6 spring onions, sliced
50g (2oz) baby sweetcorn, sliced lengthways
50g (2oz) mange toute, sliced
100ml (3-4floz) coconut milk*
10ml (2tsp) lime juice (rind reserved)
15ml (1tbsp) fresh coriander, chopped
50g (2oz) frozen peas, defrosted
www.macduffbeef.co.uk
225g (8oz) lean beef rump steak, cut into thin strips
5ml (1tsp) oil
5ml (1tsp) lemon grass purée or 2.5cm (1”) lemon grass finely chopped
5ml (1tsp) Thai red curry paste
6 spring onions, sliced
50g (2oz) baby sweetcorn, sliced lengthways
50g (2oz) mange toute, sliced
100ml (3-4floz) coconut milk*
10ml (2tsp) lime juice (rind reserved)
15ml (1tbsp) fresh coriander, chopped
50g (2oz) frozen peas, defrosted
www.macduffbeef.co.uk
Method
1.Heat the oil in a wok and fry the meat for 3-4 minutes until browned.
2.Add the lemon grass, Thai curry paste and vegetables (except peas) and cook for 2 minutes. Add the coconut milk and lime juice, bring to the boil.
3.Sprinkle with coriander, add peas and garnish with lime rind and wedges.
1.Heat the oil in a wok and fry the meat for 3-4 minutes until browned.
2.Add the lemon grass, Thai curry paste and vegetables (except peas) and cook for 2 minutes. Add the coconut milk and lime juice, bring to the boil.
3.Sprinkle with coriander, add peas and garnish with lime rind and wedges.
Serve with boiled rice and stirfry vegetables.
*NB: This recipe contains nuts