Fillet Steak with Thai Vegetables
Ingredients:
4 teaspoon vegetable oil
600g fillet beef steak, 4 steaks
2 teaspoon Curry Paste, all types, (thai red)
6 portions shallots, finely chopped
1 medium red green or yellow pepper(s), (red) deseeded and finely sliced
175g mange-tout, trimmed and sliced in half
175g Chinese leaves, or pak choi, shredded
2 tablespoon soy sauce
1 pinch salt
1 teaspoon pepper, black
1 tablespoon fresh coriander, chopped fresh, plus extra, to garnish
Instructions:
Heat stir-fry oil in wok or frying pasn. Add steaks and cook to your liking. Estimate 3-4 minutes on each side for rare, 4-5 minutes per side for medium, 5-6 minutes per side for well-done.
Add curry paste to wok or frying pan about 1 minute before the steaks are cooked, turning the steaks over to flavour them. Remove steaks and keep warm.
Add shallots, red pepper and mange-tout to wok or frying pan. Stir-fry for 2 minutes. Add pak choi or Chinese leaves and stir-fry for 2 more minutes.
Season stir-fry with soy sauce, salt and pepper. Add chopped coriander, then pile onto warmed plates. Arrange steaks on top, then serve, garnished with coriander sprigs.
