Name: Red beef and pumpkin stir-fry
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4
Ingredients: 1 tablespoon oil; 600 gram pumpkin, peeled, sliced; 185 gram jar red curry paste concentrate; 800 gram rump steak, trimmed, thinly sliced; 10 green onions (shallots), cut into 3cm lengths; 1/2 cup (125ml) beef stock or water; 1/4 cup (60ml) kecap manis; 2 tablespoon fish sauce; 1/4 cup chopped coriander; 1/4 cup (35g) crushed peanuts; steamed rice, to serve

Red beef and pumpkin stir-fry

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Serves 4

Prep

10M

Cook

26M

Total

36M

Ingredients

1 tablespoon oil

600 gram pumpkin, peeled, sliced

185 gram jar red curry paste concentrate

800 gram rump steak, trimmed, thinly sliced

10 green onions (shallots), cut into 3cm lengths

1/2 cup (125ml) beef stock or water

1/4 cup (60ml) kecap manis

2 tablespoon fish sauce

1/4 cup chopped coriander

1/4 cup (35g) crushed peanuts

steamed rice, to serve

Method

1.Heat oil in a wok or large frying pan. Stir-fry pumpkin 5-7 minutes, until tender. Remove; set aside.

2.Add half the curry paste to wok; cook 1-2 minutes, until fragrant. Add half the steak; cook 5 minutes, until browned. Remove. Repeat with remaining curry paste and steak.

3.Return steak to wok with green onions, beef stock, kecap manis and fish sauce. Toss to combine; simmer 3-5 minutes, until sauce has reduced slightly and beef is cooked through.

4.Toss through pumpkin; simmer another 2 minutes, until heated through. Stir through coriander and peanuts. Serve with steamed rice.

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