Beef steak strips on coconut curry cabbage with cashew nuts

Ingredients for 3 servings:

• 200 g beef steak(s)
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 pointed cabbage (approx. 1 kg)
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 ginger root (approx. 50 g)
• 400 ml coconut cream
• some salt
• 2 tbsp curry paste, green or red
• 1 bay leaf
• 1 handful of cashew nuts, unsalted
• some coriander leaves for garnishing
• some oil (peanut, sesame or wok oil) for frying
• 3 servings of rice
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, roast the cashew nuts in a little oil until golden brown and then set aside. Cut the pointed cabbage, carrots, bell peppers, and spring onions into strips or rings. Then fry the pointed cabbage until lightly browned and gradually add the carrot strips, bell peppers, and spring onions. Grate the garlic and 2/3 of the ginger into the pan or wok using a grater (or chop if desired). Now add the curry paste. Once the paste has started to stick to the bottom of the pan, add the coconut cream and bring to a gentle boil for 3 minutes. Then set the pot aside. Add the rice. Bring the water to a boil with a bay leaf, a pinch of salt, and the remaining ginger (works wonders, even with a boil-in-the-bag rice). When the rice is ready, briefly sear the striped beef steak over high heat. Meanwhile, arrange the rice and the pointed cabbage on a plate and garnish with some chopped cilantro and the toasted cashew nuts. Then add the beef steak strips on top and serve.