This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a wok or large frying pan, heat oil on high. Stir-fry steak in 2 batches for 3-4 minutes each until well browned. Cover and set aside.
2.Using the same wok, stir-fry paste for 1 minute. Add coconut milk and lime leaves. Bring to a simmer and cook for 4-5 minutes until thickened and beginning to separate.
3.Return beef to wok with veges, coriander, juice and fish sauce. Simmer for 3-4 minutes until veges are tender.
4.Season with sugar, extra juice and fish sauce. Stir basil through. Sprinkle extra basil leaves over and serve with rice.
Note
- Freeze half without veges, coriander and sauces. Add after reheating.