Beef Steaks with Sri Lankan Curry Sauce & Coconut Sambal

Beef Steaks with Sri Lankan Curry Sauce & Coconut Sambal

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, October 20, 2019.

Ingredients

Beef

  • 1 pack beef picanha steaks
  • 1 pack Sri Lankan spices

Sambal

  • 1 baby bok choy, thinly sliced
  • 1 carrot, grated
  • 1/2 pack toasted coconut thread
  • Juice of 1/2 lemon
  • Pinch of garlic chilli blend (optional)

Curry Sauce

  • 1 pack Sri Lankan curry paste
  • 165ml coconut cream
  • 1 tsp fish sauce

To Serve

  • 1 pack basmati rice
  • 1/2 pack crispy shallots
  • 1 bunch coriander

Steps

  1. Prep & cook beef. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat beef dry, season with salt and rub with Sri Lankan spices and a drizzle of oil. Cook beef for 2-3 minutes, each side, for medium rare (depending on thickness), or until cooked to your liking. Remove from pan, cover and set aside to rest for a few minutes. Reserve pan.
  2. Prep sambal. Toss all sambal ingredients with a drizzle of olive oil. Season to taste.
  3. Prep & cook curry sauce & rice. Return pan to medium heat with a drizzle of oil. Add Sri Lankan curry paste and cook for 1 minute, until fragrant. Add coconut cream, fish sauce and a splash of vinegar. Simmer for about 2 minutes, until thick. Season to taste, cover and keep warm. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes, or until hot.
  4. Serve beef and rice with sambal, curry sauce, crispy shallots and coriander.

Nutritional Information

Energy 2814 kj
673 kcal
Protein 43.6g
Carbohydrate 39.0g
Fat 37.4g