Summary

Ingredients

• 20 g peanuts, unsalted
• 0.5 ½ bunch spring onion (s)
• 800 g steak (s), (beef hip)
• 3 tablespoon oil
• 3 tablespoon soy sauce
• 200 g basmati rice
• 0.5 ½ bunch mint, fresh
• 25 g iner root, fresh
• 3 teaspoon curry paste, red
• 300 ml beef stock
• 200 ml coconut milk
• 2 tablespoon honey
• 1 lime (s)

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Instructions

1. Roast the peanuts in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside. Clean the spring onions and cut into fine strips. Pat the steak dry with paper towels and cut into thin strips.
2. Heat 2 tablespoons of oil in a large pan over medium-high heat. Fry the beef strips, stirring, for 3-4 minutes until browned. Deglaze the pan with soy sauce, then remove the meat and set aside.
3. Cook the basmati rice in plenty of boiling salted water for 15 minutes. Wash the fresh mint, pat dry, and finely chop. Drain the rice and mix in the chopped mint.
4. Peel the fresh ginger, chop finely, and fry with the red curry paste in the remaining oil over medium heat for 1 minute. Add the beef stock and coconut milk, and simmer for 10 minutes. Return the beef strips to the pan, bring back to a simmer, and season with the lime juice and honey.
5. Sprinkle the peanuts and spring onion strips over the beef mixture and serve with the mint rice.