Thai Scotch Beef Stir-fry
225 g (8 oz) lean Scotch Beef popeseye (rump) steak, cut into thin strips
5 ml (1 tsp) oil
5 ml (1 tsp) lemon grass purée or 2.5 cm (1 ") lemon grass finely chopped
5 ml (1 tsp) Thai red curry paste
6 spring onions, sliced
50 g (2 oz) baby sweetcorn, sliced lengthways
50 g (2 oz) mangetout, sliced
100 ml (3-4 floz) coconut milk*
10 ml (2 tsp) lime juice (rind reserved)
15 ml ( 1tbsp) fresh coriander, chopped
50 g (2 oz) frozen peas, defrosted
*NB: This recipe contains nuts.
- Heat the oil in a wok and fry the meat for 3-4 minutes until browned.
- 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.
- Sprinkle with coriander, add peas and garnish with lime rind and wedges.
Serve with boiled rice and stirfry vegetables.