Our tested Roasted Beef Stir-Fry: spiced, generous, and balanced with coconut and curry leaf. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the tinned coconut milk and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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