- 125ml (1/2 cup) Massel chicken style liquid stock
- 2 tablespoons coconut milk powder mix (Maggi brand)
- 1 teaspoon peanut oil
- 500g beef fillet, excess fat trimmed, thinly sliced across the grain
- 1 red onion, halved, cut into thick wedges
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 bunch asparagus, woody ends trimmed, diagonally cut into 5cm lengths
- 2 tablespoons red curry paste
- 1 bunch choy sum, ends trimmed, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1/2 cup loosely packed fresh coriander leaves
- 4 fresh kaffir lime leaves, finely shredded
- Steamed jasmine rice, to serve
- Step 1Combine the stock and coconut milk powder in a small glass or ceramic bowl.
- Step 2Heat half the oil in a wok over high heat until just smoking. Add half the beef and half the onion, and stir-fry for 2 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef and onion, reheating wok between batches.
- Step 3Heat the remaining oil in the wok over high heat until just smoking. Add the capsicum and asparagus, and stir-fry for 1 minute or until just tender. Add curry paste and stir-fry for 30 seconds or until aromatic. Add the beef mixture, stock mixture, choy sum, lime juice, sugar and fish sauce, and stir-fry for 2 minutes or until choy sum just wilts. Remove from heat. Add half the coriander and half the lime leaves, and stir to combine.
- Step 4Spoon the rice among serving bowls and top with the curry. Sprinkle with the remaining coriander and lime leaves and serve immediately.
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste