Beef Asian

Laksa chilli beef fried rice with greens

Name: Laksa chilli beef fried rice with greens recipe
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 500g beef rump, trimmed, sliced; 150g laksa paste; 2 tbs peanut oil; 1 tbs sesame oil; 1 long red chilli, finely chopped; 6 spring onions, thinly sliced; 1 bunch Chinese broccoli, stems sliced, leaves torn; 1 lemongrass stalk (white part only), finely chopped; 80g baby spinach; 2 tbs soy sauce; Bean sprouts, crisp fried shallots & lime wedges, to serve; 1 1/2 cups (300g) jasmine rice or other long-grain rice; 1/3 cup (80ml) coconut cream (we used Macro coconut cream)

Rate now

https://healthimprovements.info/recipes/laksa-chilli-beef-fried-rice-greens-recipe/0nwqjid8

Jump to recipe

by Phoebe Wood

Jan 25, 2019

Crisp fried shallots add texture and extra flavour. They’re available at Asian grocers and supermarkets.

500g beef rump, trimmed, sliced
150g laksa paste
2 tbs peanut oil
1 tbs sesame oil
1 long red chilli, finely chopped
6 spring onions, thinly sliced
1 bunch Chinese broccoli, stems sliced, leaves torn
1 lemongrass stalk (white part only), finely chopped
80g baby spinach
2 tbs soy sauce
Bean sprouts, crisp fried shallots & lime wedges, to serve

Coconut rice

1 1/2 cups (300g) jasmine rice or other long-grain rice
1/3 cup (80ml) coconut cream (we used Macro coconut cream)

Method

1.

For the coconut rice, cook rice according to packet instructions. Remove from heat and cover with a lid for 10 minutes, then drizzle with coconut cream and 1⁄2 tsp salt flakes. Fluff up with a fork and set aside.
2.

Place beef and laksa paste in a bowl and stir to coat meat. Set aside until meat is at room temperature.
3.

Heat oils in a wok over medium-high heat. Add chilli, spring onion, broccoli stems and lemongrass and cook for 3-4 minutes until spring onion has softened. Add beef and stir-fry for 3-4 minutes until browned. Add broccoli leaves and spinach and cook for 30 seconds until just wilted. Add coconut rice and soy sauce and cook for 2 minutes until lightly caramelised. Scatter with bean sprouts and crisp shallots and serve with lime wedges.