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Recipe Categories : | Hot
& Spicy | Curry | Chili
| Steak | Limes
| Peanuts | MAIN
INDEX |
Preparation Time : 40 mins. Cooking
Time : 15 mins. Serves : 4
Ingredients :
- 500g beef rump steak
- 1 tablespoon kecap manis
- 1 cloves garlic, crushed
- 2 tablespoons peanut oil
- 2 tablespoons fish sauce
- 2 tablespoons grated palm sugar
- 8 kaffir lime leaves, torn
- 400ml can coconut milk
- 100g snake beans, cut into 8cm lengths
- 125g fresh baby corn
- ¼ cup coarsely chopped fresh coriander
- 1 fresh long red chili, seeded, sliced thinly
for paste :
- 5 fresh long red chilies, chopped
- 1 teaspoon salt
- 2 teaspoons chopped coriander root
- 3 cm piece fresh ginger, sliced
- 10cm stick (20g) sliced fresh lemon grass
- 2 red shallots, chopped
- 2 cloves garlic, chopped
- ¼ cup (60ml) water
- ½ cup (75g) roasted peanuts
Preparation and Cooking Instructions :
- Combine beef with kecap manis, garlic and half the oil in the small
bowl. Turn to coat beef; cover, refrigerate for 1 hour.
- Paste: Blend or process all ingredients, except the peanuts, until
smooth. Add the peanuts and blend until combined. This paste makes 1
cup.
- Heat the remaining oil in a wok, or large frying pan. Add half cup
of the paste; stir-fry until fragrant. Add fish sauce, palm sugar and
kaffir lime leaves; stir-fry for 1 minute. Add coconut milk. Bring to
the boil; reduce heat, simmer, uncovered, for 15 minutes or until it
thickens.
- Meanwhile, cook the beef on a heated grill (or barbecue or grill)
until browned on both sides and done as desired. Cover; stand for 5
minutes. Slice the beef thickly.
- Stir beans and corn into curry mixture in the wok; simmer, uncovered,
for about five minutes or until just tender.
- Serve curry topped with beef, coriander and chili.
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