Massaman beef stir-fry
4 serves
15 m prep
15 m cook
Ingredients
400g lean beef rump steak
1 tablespoon peanut oil
2 carrots, halved lengthways, thinly sliced
300g broccoli, cut into small florets
150g green beans, halved
2 tablespoons massaman curry paste
2 tablespoons mango chutney
½ cup Thai basil leaves
450g packet microwave brown rice
2 tablespoons 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 large non-stick wok over a high heat. Stir-fry beef in wok in 3 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 1 tablespoon water. Stir-fry for a further 1-2 minutes, until vegetables are crisp and 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 updated21 December 2023