Malaysian Satay Beef Brisket Curry

• Meanwhile, thinly slice carrot and zucchini into half-moons. 
• Slice lime into wedges.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred 
with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot
and zucchini, tossing, until tender, 4-5 minutes. Transfer to a bowl. 

• Return frying pan to high heat and cook shredded beef (no need for oil), 
stirring, until heated through and liquid has evaporated, 4-5 minutes.
• Reduce heat to medium, then add satay seasoning and cook until fragrant, 
1 minute.
• Stir in coconut milk, soy sauce mix and the water (for the curry), then 
simmer until slightly thickened, 2-3 minutes.
• Remove pan from heat and add cooked veggies, baby spinach leaves and 
a squeeze of lime juice, stirring to combine. Season to taste with salt
and pepper.