Beef fillet with Thai Curry

Beef fillet with Thai Curry

Ingredients

  • Basmati rice (E4) – 150 g
  • Thai curry sauce (H39) – 100 g
  • Flank steak (finely sliced) – 120 g
  • Carrots (half rounds) – 20 g
  • Red bell pepper (mirepoix) – 20 g
  • Sugar snap peas – 7 pcs
  • Sliced onion – 15 g
  • Bok choy (strips – 1.5 cm) – 2 leaves
  • Vegetable broth – 1 to 2 cubes
  • Wok oil (or peanut oil) – 1 tbsp
  • Lime (garnish) – 1/2 pc
  • Coriander (garnish) – 5 leaves

Preparation

  1. Stir-fry the vegetables in a very hot wok with the wok oil, following the cooking time of each vegetable, except the onions. Once all the vegetables have been sautéed, add the beef and onions.
  2. Heat the basmati rice in a boiling vegetable broth for 30 seconds and drain.
  3. Add the cold Thai Curry sauce to the wok and mix everything together until heated through.
  4. Arrange everything on a hot plate. Garnish with the coriander leaves and a slice of lime.
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You need these products

Basmati Rice

Thai Curry

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