Korma Beef
with Sweet Chilli Soy Veg and Basmati Rice
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
2 packet
Sweet Chilli Sauce
2
Broccoli
1 packet
Korma Curry Paste
Coriander
Beef Strips
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Carrot
Cooking Steps
Add the water (for the rice) to a large saucepan and bring to the boil. Rinse the basmati rice well. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
Chop the broccoli into 2 cm florets and roughly chop the stem. Chop the carrot (unpeeled) into 1 cm rounds. Combine the sweet chilli sauce and soy sauce in a small bowl. Set aside. Add the beef strips and korma curry paste to a medium bowl. Drizzle with olive oil and toss to combine.
Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the beef and fry for 1-2 minutes, or until browned. Set aside on a plate and repeat with the remaining beef. Cover the plate with foil to keep warm.
Return the frying pan to a medium-high heat with another drizzle of olive oil (if needed). Add the broccoli and carrot and cook for 7-8 minutes, or until tender. TIP: Add a dash of water to the pan to help cook the broccoli! Add the sweet chilli soy mixture to the pan and cook for 1 minute, stirring, or until well combined.
While the veg cooks, roughly chop the coriander.
Divide the basmati rice between bowls. Top with the sweet chilli soy veg and the korma beef. Garnish with the crushed peanuts and coriander. Enjoy!
