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Stir-fry green curry beef with asparagus & sugar snaps

Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 410
  • Carbohydrates 16
  • Saturated Fat 8
  • Sugar 9
  • Protein 37
  • Fat 20
  • Fibre 9
  • Salt 1

Nutrition per serving

  • Calories 410
  • Carbohydrates 16
  • Saturated Fat 8
  • Sugar 9
  • Protein 37
  • Fat 20
  • Fibre 9
  • Salt 1

Ingredients

  • 250g very lean sirloin steaks, sliced
  • 1 tsp Thai fish sauce
  • zest and juice ½ lime
  • ½ tsp green peppercorns in brine, rinsed and chopped
  • 3 garlic cloves, chopped
  • 1 tbsp rapeseed oil
  • 1 large banana shallot, chopped
  • 10 asparagus spears, sliced at an angle
  • 4 handfuls sugar snap peas
  • 4 broccoli florets (about 275g/10oz), cut into smaller pieces
  • 175ml reduced-fat coconut milk
  • 2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
  • good handful basil leaves (about 25)

Method

  1. Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)

  2. Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.

  3. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

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