Thai red curry beef stir fry

Serves 4 

Ingredients 

• 1 tablespoon peanut oil
• 2 tablespoons thai red curry paste
• 400g Our farm angus beef stir fry
• 1 bunch broccolini, chopped
• 200g sugar snap peas
• 1 bunch asparagus, chopped
• 275ml coconut milk
• 400g dried vermicelli noodles
• 1 long red chili, chopped
• Small handful thai basil leaves

Method

Step 1

Heat oil in a wok or large frypan over medium high heat. Add the curry paste and cook for 2 minutes until fragrant. Add the beef and stir fry for a further 2-3 minutes until almost cooked.

Step 2

Add the greens and cook for a further 2-3 minutes, followed by the coconut milk and cook until thickened.

Step 3

Cook noodles according to packet instructions and add them to the pan tossing until well coated in the sauce.

To serve, top with red chili and thai basil and enjoy.