Creamy Curried Beef and Greens
Ingredients
500g sirloin/porterhouse steak, cut into thin strips2-3 tablespoons red curry paste
2 tablespoons oil
1 onion, sliced
250g tub PHILADELPHIA Original Cream For Cooking
2-3 tablespoons Medium Sherry
1 bunch asparagus, cut into 5cm lengths and blanched
150g green beans, trimmed and blanched
1 tablespoon desiccated coconut
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh coriander
Method
Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. Marinate for 2 hours or overnight in the refrigerator.
Heat half the oil in a nonstick fry pan and sautee the onion for 2-3 minutes or until softened, remove.
Heat the remaining oil in fry pan. Add the beef and stir fry for 4-5 minutes or until browned. Return the onions to the pan with the PHILLY, sherry, asparagus and beans, then simmer gently for 3-5 minutes or until heated through. Stir through the coconut and herbs and serve immediately with rice.Notes
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