Thai Beef with Yellow Curry and Cauli Rice

Thai Beef with Yellow Curry and Cauli Rice

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 22, 2018.
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Ingredients

CAULI RICE

  • ¼ tsp oil or spray oil
  • ¼ cauliflower, cut into florets then grated
  • ½ carrot, grated
  • 1-2 tsp chopped, roasted peanuts

SAUCE

  • ¼ tsp oil or spray oil
  • ¼ brown onion, thinly sliced
  • 1-2 tsp Thai yellow curry paste
  • ¾ cup chicken stock
  • 50ml lite coconut milk
  • ¼ can chickpeas, drained and rinsed
  • ½ bag baby spinach

BEEF

  • ¼ tsp oil or spray oil
  • 140g lean beef rump steak (at room temperature)

TO SERVE

  • 2 Tbsp picked coriander

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook rice. Toss oil, cauliflower, carrot and peanuts on prepared tray and season. Bake for 10-12 minutes, until tender with a bite. Turn once during cook time.
  3. Begin sauce. Heat oil in a medium pot on medium-high heat. Cook onion with a pinch of salt for about 2 minutes. Add curry paste and cook a further 10 seconds, until fragrant.
  4. Add stock, coconut milk and chickpeas. Reduce heat to medium and cook for 6-8 minutes, until slightly thickened.
  5. Prep & cook beef. Heat oil in a medium fry-pan on medium-high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
  6. Finish sauce. Add spinach to sauce and stir through to wilt. Season.
  7. Slice beef thinly.
  8. To serve, place cauli rice into a bowl. Top with beef and spoon over sauce. Sprinkle over coriander.

Nutritional Information

Energy 1867 kj
446 kcal
Protein 42.9g
Carbohydrate 24.4g
Fat 18.5g