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)
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.)
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.
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.