Beef & Vegetable Massaman Stir-Fry

Name: Beef & Vegetable Massaman Stir-Fry
Prep time: 5 min
Cook time: 18 min
Yield: 4

This tasty Massaman Stir Fry featuring delicious seasonal vegetables and beef packs a flavoursome punch, and is the perfect family dinner that everyone can enjoy!

4 people

18 min

Ingredients

400g striploin steaks

2 tablesp. massaman curry paste (or use Thai red curry paste)

1 tablesp. rapeseed oil

1 onion, sliced

1 celery stick, thinly sliced on the diagonal

1 teasp. freshly grated ginger

2 garlic cloves, finely grated

500g baby new potatoes, cut into bite-sized pieces

100g chestnut mushrooms, sliced

1 x 400g tin coconut milk

300g Irish greens (such as sweetheart cabbage, pak choi, kale and/or spinach)

4 tablesp. roughly chopped salted peanuts

sea salt and freshly ground black pepper

shredded scallions, fresh coriander leaves and red chilli rings, to garnish (optional)

flatbreads, to serve (optional)

Main

400g striploin steaks

2 tablesp. massaman curry paste (or use Thai red curry paste)

1 tablesp. rapeseed oil

1 onion, sliced

1 celery stick, thinly sliced on the diagonal

1 teasp. freshly grated ginger

2 garlic cloves, finely grated

500g baby new potatoes, cut into bite-sized pieces

100g chestnut mushrooms, sliced

1 x 400g tin coconut milk

300g Irish greens (such as sweetheart cabbage, pak choi, kale and/or spinach)

4 tablesp. roughly chopped salted peanuts

sea salt and freshly ground black pepper

shredded scallions, fresh coriander leaves and red chilli rings, to garnish (optional)

flatbreads, to serve (optional)

Trim and cut the steak into strips and toss in a bowl with half of the curry paste. Set aside for 5 minutes.

Heat a large non-stick wok or frying pan. Add the oil and stir-fry the marinated beef strips for 2-3 minutes until browned all over. Transfer to a plate with a tongs.

Tip the onion and celery into the existing juices left in the wok and stir-fry for 2 minutes. Stir in the rest of the curry paste with the ginger and garlic and stir-fry for 30 seconds.

Add the potatoes and mushrooms and season with salt and pepper. Pour in the coconut milk, stirring to combine and bring to the boil. Reduce the heat to a simmer, then cover with a lid and cook for 15 minutes until the potatoes are tender.

Fold back in the beef and allow to warm through, then tip in the greens (if using a selection then add the sturdiest ones first) and stir-fry for another minute or so until the vegetables are heated through but still holding their shape.

Ladle into bowls, then scatter over the peanuts and garnish with the scallions, coriander and chilli with some flatbreads alongside, if liked.

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Trim and cut the steak into strips and toss in a bowl with half of the curry paste. Set aside for 5 minutes.

Heat a large non-stick wok or frying pan. Add the oil and stir-fry the marinated beef strips for 2-3 minutes until browned all over. Transfer to a plate with a tongs.

Tip the onion and celery into the existing juices left in the wok and stir-fry for 2 minutes. Stir in the rest of the curry paste with the ginger and garlic and stir-fry for 30 seconds.

Ladle into bowls, then scatter over the peanuts and garnish with the scallions, coriander and chilli with some flatbreads alongside, if liked.