STRIPLOIN STIR FRY WITH KAFFIR LIME, GINGER & TAMARIND

Serves
4
Prep (Mins)
10
Cook (Mins)
15
Difficulty
Easy
Ingredients.
  • 600g Angus Reserve striploin, sliced into fine strips
  • 2 tsp curry powder
  • 1 tbsp sesame oil
  • 1 red onion, cut into wedges
  • 4 green shallots, cut into 5cm lengths
  • 6cm piece ginger, cut into fine batons
  • 4 cloves garlic, finely sliced
  • 6 Kaffir lime leaves, very finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 red capsicum, diced
  • 2 cups snow peas
  • ¼ cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinkiang vinegar
  • 1 tbsp tamarind purée
  • brown rice and coriander, to serve
Method.
  • Toss the striploin slices in curry powder and sesame oil, then set aside. Toss the onion, green shallots, ginger, garlic and Kaffir lime leaves with the extra virgin olive oil.
  • Fry the beef in batches in a wok over a high heat in batches until browned, then set aside. Fry the onion mixture in batches until softened, then add the capsicums and snow peas. Set aside. Pour in the sauces and simmer until thickened, then return the beef and vegetables. Mix well, then serve with brown rice and coriander.
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