Mild Sri Lankan Beef Curry
with Basmati Rice & Mint
Tender beef strips are tossed in a rich, Sri Lankan-spiced curry sauce for an explosion of flavour. This hearty, warming bowl of goodness is a 10 out of 10 in our eyes, with fragrant mint to add the perfect pop of brightness
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1 packet
Mint
250 g
Beef Strips
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a generous pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Add the butter and stir to combine. Set aside.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato and baby leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strips packaging. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook carrot and tomato until tender, 4-5 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add baby leaves, coconut milk, beef-style stock powder, the honey and water. Simmer until the sauce has thickened slightly, 2-3 minutes. • Return beef to pan and season to taste.
• Divide basmati rice between bowls. Top with mild Sri Lankan beef curry. • Tear over mint (see ingredients) to serve. Enjoy!
