Thai Beef with Yellow Curry & Cauli

Thai Beef with Yellow Curry & Cauli

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 15, 2019.
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Ingredients

CAULI

  • 1/4 cauliflower, finely chopped
  • 2 carrots, grated
  • 1/2 Tbsp chopped peanuts

THAI SAUCE

  • 1/2 red onion, thinly sliced
  • 1/2 -1 Tbsp Thai yellow curry paste
  • 100ml lite coconut milk
  • 1/2 cup chicken stock
  • 1/2 can chickpeas, drained and rinsed
  • 1/2 pack baby silverbeet

BEEF

  • 1 pack lean beef sirloin steaks, excess fat removed

TO SERVE

  • 1 bunch coriander leaves, picked

Steps

  1. Preheat oven to 220°C. Preheat BBQ grill to high.
  2. Prep & cook cauli. Toss 1/4 tsp oil, cauliflower, carrot and peanuts on a lined tray and season. Bake for 12-14 minutes, until tender with a bite.
  3. Prep & cook sauce. Heat 1/4 tsp oil in a pot on medium heat. Stir-fry onion for 2-3 minutes with a pinch of salt. Add curry paste and cook a further 10 seconds, until fragrant.
  4. Add coconut milk, stock and chickpeas. Reduce heat to medium and cook for 8-10 minutes, until slightly thickened. Stir through silverbeet to wilt and season to taste.
  5. Cook beef. Pat beef dry and season. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered before slicing thinly. Alternatively, cook on BBQ.
  6. Serve cauli topped with beef and spoon over sauce. Top with coriander.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 40.4g
Carbohydrate 25.0g
Fat 19.2g