Thai beef with coconut dressing

• Thai green curry paste↗2 tbsp tbsp
• beef steak↗250g g

  (we used rump)

• vegetable oil↗2 tsp tsp
• can coconut cream↗160ml ml
• soft brown sugar↗1 tbsp tbsp
• red chilli↗1

  thinly sliced

• zest 1 lime

  juice of ½

• pack green bean↗200g g
• pack cooked jasmine rice↗300g g

  or 100g rice, cooked and drained

• small pack coriander½

  leaves picked

• crispy onion2 tbsp tbsp

  from a pot (we used Danfood Onion Salad Crispies)

Step-by-step instructions

1. 1

   Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.

2. 2

   Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.