Beef and broccoli curry

ingredients

• 1 tablespoon peanut oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon red curry paste
• 500 g/1 lb rump steak, trimmed of all visible fat, cut into thin strips
• 250 g/8 oz broccoli, cut into small pieces
• 1 red pepper, chopped
• 1 tablespoon brown sugar
• 1 teaspoon finely grated lime rind
• 1 ½ cups/375 ml/12 fl oz coconut milk
• 1 tablespoon fish sauce 155 g/5 oz peanuts, roasted

method

• Heat oil in a wok over a medium heat, add onion, garlic and ginger and stir-fry for 3 minutes or until golden. Add curry paste and stir-fry for 2 minutes or until fragrant. Increase heat to high, add beef and stir-fry for 5 minutes or until brown.
• Add broccoli and red pepper and stir-fry for 3 minutes or until just tender. Stir in sugar, lime rind, coconut milk and fish sauce and simmer for 5 minutes or until sauce is heated. Scatter with peanuts and serve.

tip from the chef

To roast peanuts, spread nuts out evenly on a baking tray and bake at 180 °C/350° F/Gas 4 for 5-10 minutes or until lightly and evenly browned. Toss back and forth occasionally with a spoon to ensure even browning. Alternatively, roast nuts under a preheated medium grill.