[6-Ingredient] NZ Sri Lankan Coconut Beef Curry
with Rice & Baby Broccoli
Ingredients
1 packet
Jasmine rice
250 g
Beef Strips
1 sachet
mild sambal seasoning
1
Baby Broccoli
1 packet
Garlic Paste
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.
• Discard any liquid from beef strip packaging. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return all beef strips then reduce heat to medium and add Sri Lankan spice blend and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water until slightly thickened, 1-2 minutes. Remove pan from heat and stir through baby broccoli until combined. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rice and Sri Lankan coconut beef curry between bowls. Enjoy! • If you've added a fancify add-on bundle, slice lime into wedges and squeeze over some lime juice. Garnish with granulated peanuts and torn coriander. Serve with any remaining lime wedges.
