Asian Steak Roulade - cooking recipe

Ingredients

6 None beef steaks, about 180g each
6 tbsp soy sauce
1 None chilli, finely chopped
15 g ginger, finely chopped
330 g tin of bamboo shoots, drained
6 None spring onions, sliced + some for garnish
6 None wooden skewers
3 tbsp oil
1 tbsp yellow curry paste
400 ml coconut milk
200 g basmati rice
30 g cashew nuts
4-5 stems coriander, chopped

Preparation

Place the steaks between 2 pieces of plastic wrap and, using a tenderizer, flatten. Lay the steaks side by side and top with soy sauce, chili, ginger, bamboo shoots, green onions and season with salt and pepper. Roll the meat from the short side into rolls and secure with wooden skewers.
Heat oil in a frying pan and saute the rolls for 3-4 minutes then remove from the pan. Stir the curry paste into the hot pan then add the coconut milk. Bring to a boil while stirring then add the steak rolls, cover and simmer for 15 minutes.
Meanwhile, cook the rice as per package instructions in boiling salted water. Toast the cashew nuts in a dry pan until golden brown. Drain the rice and add the nuts and coriander and serve with the steak rolls and sauce garnished with green onions.