Beef green curry stir-fry
Easy one pan curry with a Thai twist
Serves
3 - 4
Prep Time
10 mins
Cook Time
15 mins
You just can't beat the ease of a one-pan curry. This dish doesn't sacrifice deliciousness for practicality! The Thai green flavours harmonise beautifully with the tender beef and cooked veggies.
This recipe is courtesy of Sone's Sauces.
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ShareIngredients
500g Quality Mark rump steaks
thinly sliced1 tsp rice bran oil
½ an onion
sliced2 garlic cloves
minced1 carrots
sliced2 red capsicumsi
sliced200g snow peas
sliced100ml Sone's Green Curry Sauce
mung bean sprouts
1 spring onion
juliennedwhite ricei
Method
Cut the beef across the grain into thin strips.
Heat a little oil in a large wok or frying pan.
Over a high heat, stir fry the beef in a few batches until just browned.
Remove the beef as it browns and don’t overcook.
Reduce the heat, add the onion and stir fry for a few minutes, then add the garlic, carrots, capsicum and snow peas.
Add the beef back in and toss through the green curry sauce until combined and very hot.
Serve immediately with egg noodles or steamed rice and julienned spring onions and mung beans on top.
Nutrition Information per Serving (391g)
This nutrition analysis is based on 4 serves and doesn't include the rice / noodles, spring onion or mung bean sprouts to serve.
