Beef Red Curry With Sesame Rice - cooking recipe

Ingredients

3.5 oz white long-grain rice
4 tsp sesame oil
2 tbsp sesame seeds, toasted
2 None spring onions, finely chopped
12 oz winter squash, peeled, cut into 1/3 inch pieces
1 tbsp vegetable oil
1 1/4 lb beef rump steak, trimmed, thinly sliced
1 None medium red onion, halved, cut into wedges
1/4 cup red curry paste
1/2 cup coconut milk
1/3 cup chicken stock
7 oz asparagus or green beans, ends trimmed, cut into 1 inch pieces diagonally
3 tbp chopped fresh cilantro

Preparation

Bring 2 1/2 cups water to a boil in a heavy-bottomed saucepan over medium heat. Stir in rice. Return to a boil, stirring constantly. Reduce heat to low and cover with a tight-fitting lid. Cook for 15 mins, or until water is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 mins. Using a fork, fluff rice to separate grains. Stir in 3 tsp sesame oil, sesame seeds and spring onions.
Meanwhile, place winter squash in a microwave-safe dish. Microwave on HIGH (100%) for 3 mins, or until just tender.
Heat a wok or large frying pan over medium heat. Add vegetable oil and swirl to coat surface. Stir-fry beef for 2 mins, or until seared. Transfer to a heatproof bowl.
Add red onion and curry paste to wok. Stir-fry for 1 min. Add squash, coconut milk and stock. Bring to a boil. Add asparagus and beef. Stir-fry for 1 min, or until heated through. Add remaining sesame oil and stir to combine. Spoon rice into bowls. Top with beef curry and cilantro. Serve immediately.