Beef Curry With Peanuts And Spring Onions - cooking recipe

Ingredients

1/2 lb long grain white rice
1 oz mint, leaves picked and chopped
1/4 cup unsalted peanuts
3 tbsp vegetable oil
2 lbs beef sirloin, cut into 2 inch strips
3 tbsp soy sauce
1 1/2 tbsp ginger, peeled and finely chopped
3 tsp Thai red curry paste
1 1/2 cups beef stock
1 cup coconut milk
1-2 tbsp lime juice
1-2 tbsp honey
3 None spring onions, shredded

Preparation

Cook the rice according to the package instructions, stirring in the chopped mint at the end.
Meanwhile, toast the peanuts in a dry frying pan, stirring and shaking, for 2-3 mins. Set aside.
Heat 2 tbsp of the oil in a large frying pan or wok, add the beef and stir-fry for 3-4 mins. Remove from the pan with a slotted spoon and set aside.
For the curry, add the soy sauce to the pan and cook, stirring, for 1-2 mins to loosen the residue from the meat. Add the ginger, curry paste and remaining oil and cook for 1 min. Add the beef stock and coconut milk and simmer for 10 mins. Return the meat to the pan, bring to a boil, then stir in the lime juice and honey to taste. Divide between 4 plates and sprinkle with the peanuts and spring onions. Serve with the rice.