Beef Steaks with Sri Lankan Curry Sauce & Coconut Sambal

Beef Steaks with Sri Lankan Curry Sauce & Coconut Sambal

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, October 20, 2019.
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Ingredients

Beef

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

Sambal

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

Curry Sauce

  • 1 pack Sri Lankan curry paste
  • 400ml coconut milk
  • 1 tsp fish sauce

To Serve

  • 2 packs basmati rice
  • 1 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 in a bowl 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 about 1 minute, until fragrant. Add coconut milk, fish sauce and a splash of vinegar. Simmer for about 2 minutes, until thick. Season to taste, cover and keep warm. Squeeze rice in packs to separate grains. Tear top and microwave in packs for 3 minutes, or until hot.
  4. Serve beef and rice with curry sauce, sambal, crispy shallots and coriander.

Nutritional Information

Energy 2796 kj
668 kcal
Protein 43.5g
Carbohydrate 38.7g
Fat 37.1g