Beef strips from the wok

Ingredients for 4 servings:

• 20 g peanuts, unsalted
• ½ bunch of spring onions
• 800 g steak(s), (beef rump)
• 3 tbsp oil
• 3 tbsp soy sauce
• 200 g basmati rice
• ½ bunch mint, fresh
• 25 g fresh ginger root
• 3 tsp red curry paste
• 300 ml beef stock
• 200 ml coconut milk
• 2 tbsp honey
• 1 lime(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roast the peanuts in a pan without fat. Clean the spring onions and slice them into thin strips. Pat the meat dry and cut them into strips. Heat 2 tablespoons of oil in a pan. Fry the meat for 3-4 minutes, turning occasionally. Deglaze with soy sauce, remove from the pan, and set aside. Cook the rice in plenty of boiling salted water for about 15 minutes. Wash the mint, pat dry, and finely chop. Mix the mint with the rice. Peel and finely chop the ginger, and lightly roast it with the red curry paste in the remaining oil for about 1 minute. Deglaze with the beef stock and coconut milk and simmer for about 10 minutes. Add the meat, bring back to a boil, and season with lime juice and honey. Sprinkle the meat with the peanuts and spring onions and serve with the rice.