Thai Beef Rump Curry Stir-Fry

Serves: 
4
Preparation Time: 
10 mins
Cooking Time: 
10 mins
Ingredients: 
  • 500g Tasman Yearling Beef Rump Steak cut into strips
  • 2 tbsp vegetable oil
  • 2-3 tbsp Thai green curry paste, to traste
  • 1 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 150g sugar snaps, trimmed
  • 1 bunch baby bok choy, cut into 3cm lengths, stems and leaves seperated 
  • 1 tbsp fish sauce (optional)
  • Steamed jasmine rice, coriander or Thai basil, lime wedges, to serve
Method: 
  1. Place beef in a large snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Stir-fry beef, in batches, for 1-2 minutes or until browned. Set aside on a plate.
  2. Add remaining oil to wok or pan over medium-high heat. Add curry paste and onion and stir-fry for 1 minute or until fragrant. Add capsicum, sugar snaps, bok choy stems and a tablespoon of water and stir-fry for 2-3 minutes. Add bok choy leaves and cook for 1 minute. Return beef and fish sauce (if using) to wok, toss to heat through and season to taste.
  3. Serve beef stir-fry with rice, coriander and lime wedges.

Tips:

  • When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour.
  • The second side will take a little less time to cook.
  • Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
  • Beef mince would also work well in this recipe.
  • Use a pre-chopped stir-fry vegetable mix if you are short of time.
  • Add 1/4 cup (60ml) coconut milk, if desired, instead of water for a creamy stir-fry.
Results may vary.