Thai Beef with Yellow Curry and Cauli Rice

Thai Beef with Yellow Curry and Cauli Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 22, 2018.
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Ingredients

CAULI RICE

  • 1 tsp oil or spray oil
  • 1 bag cauli pearls
  • 3 carrots, grated
  • 1½ Tbsp chopped, roasted peanuts

SAUCE

  • ¾ tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1-2 Tbsp Thai yellow curry paste
  • 200ml lite coconut milk
  • ½ cup chicken stock
  • 1 can chickpeas, drained and rinsed
  • ½ bag baby spinach

BEEF

  • 550g lean beef rump steaks (at room temperature)
  • ¾ tsp oil or spray oil

TO SERVE

  • 2 Tbsp coriander, torn

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. To serve, divide cauli rice between bowls. Top with beef and spoon over sauce. Sprinkle over coriander.
  3. Prep & cook rice. Toss oil, cauli pearls, carrots and peanuts on prepared tray. Season. Bake for 12-14 minutes, until tender with a bite.
  4. Preheat a medium pot on medium-high heat.
  5. Prep & cook sauce. Add oil to heating pot and cook onion for 2-3 minutes with a pinch of salt. Add curry paste and cook a further 10 seconds, until fragrant.
  6. Add coconut milk, stock and chickpeas to pot. Reduce heat to medium and cook for 8-10 minutes, until slightly thickened.
  7. Preheat a large fry-pan on medium-high heat.
  8. Prep & cook beef. Pat beef dry and season. Add oil to pan and cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
  9. Finish sauce. Add spinach to sauce and stir through to wilt. Season.
  10. Slice beef thinly.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 41.9g
Carbohydrate 25.2g
Fat 18.6g