A quick Mussaman beef curry
Serves 4
Trim 500g of round steak, slice it across the grain into thin strips.
Drizzle beef strips with a little oil.
Heat a wok, ensure it is hot.
Stir-fry the beef in two batches, reserving each batch.
Add 1 tbsp oil to the wok, reduce heat and then add 1/3 cup mussaman curry paste.
Stir for two minutes.
Add a 400ml can coconut milk,
½ cup beef stock and 2 tsps brown sugar. Raise the heat to bring the mixture to the boil. Stir for one minute, reduce heat and add 2 large peeled, cubed potatoes. Simmer for five minutes, stir occasionally.
Return beef to wok, stir and simmer for five minutes more.
Do not let the mixture boil. Stir in 2 tsps fish sauce and a small handful of fresh basil leaves.
Serve sprinkled with roasted peanuts
and extra basil leaves.
For more delicious beef and lamb recipes, visit <www.themainmeal.com.au>
The Perfect Steak
To ensure a tender steak on the BBQ, bring the meat to room temperature before cooking. Season with sea salt and olive oil or marinade overnight to enhance flavour. Sear on a hot grill and then reduce heat and cook to your liking.
Recipe:
A quick Mussaman beef curry
