Bertha’s Sirloin & Thai Green Curry

Name: Bertha’s Sirloin & Thai Green Curry
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef; Black Rice; Chilli; Coconut Milk Lite; Free-Range Beef Sirloin; Green Beans; Green Curry Paste; Onion; Onions; Patty Pans

A bed of perfectly cooked black rice cradles a rich curry, where coconut milk & curry paste unite, while vibrant patty pans & green beans add a crisp bite to the velvety sauce. Crowned with seared steak slices — crispy on the outside, succulent within. Each mouthful is an exquisite harmony of textures & flavours.

Bertha’s Sirloin & Thai Green Curry

with black rice & green beans

4.6

28 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Bertha’s Sirloin & Thai Green Curry

Serves 1

Black Rice
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
CREAMY CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft and lightly golden, 3-4 minutes. Add the curry paste (to taste) and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 50ml of water. Simmer until slightly reduced, 3-4 minutes. Add the wedged Patty Pans and the halved Green Beans. Simmer until the veggies are cooked through but still al dente, 2-3 minutes. Remove from the heat, add a sweetener, and season.
SEAR THE STEAK
While the curry is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Bowl up the Black Rice. Top with the curry and the steak slices. Garnish with the sliced Chilli (to taste). Dig in, Chef!

Black Rice - 75ml
Onion - 1
Green Curry Paste - 15ml
Coconut Milk Lite - 1
Patty Pans - 80g
Green Beans - 80g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g
Chilli. - 1

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Serves 2

Black Rice
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
CREAMY CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft and lightly golden, 3-4 minutes. Add the curry paste (to taste) and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 100ml of water. Simmer until slightly reduced, 3-4 minutes. Add the wedged Patty Pans and the halved Green Beans. Simmer until the veggies are cooked through but still al dente, 2-3 minutes. Remove from the heat, add a sweetener, and season.
SEAR THE STEAK
While the curry is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Bowl up the Black Rice. Top with the curry and the steak slices. Garnish with the sliced Chilli (to taste). Dig in, Chef!

Black Rice - 150ml
Onion - 1
Green Curry Paste - 30ml
Coconut Milk Lite - 1
Patty Pans - 160g
Green Beans - 160g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 320g
Chilli. - 1

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Serves 3

Black Rice
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
CREAMY CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft and lightly golden, 4-5 minutes. Add the curry paste (to taste) and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 150ml of water. Simmer until slightly reduced, 4-5 minutes. Add the wedged Patty Pans and the halved Green Beans. Simmer until the veggies are cooked through but still al dente, 3-4 minutes. Remove from the heat, add a sweetener, and season.
SEAR THE STEAK
While the curry is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Bowl up the Black Rice. Top with the curry and the steak slices. Garnish with the sliced Chilli (to taste). Dig in, Chef!

Black Rice - 225ml
Onions - 2
Green Curry Paste - 45ml
Coconut Milk Lite - 1
Patty Pans - 240g
Green Beans - 240g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 480g
Chilli. - 1

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Serves 4

Black Rice
Place the rinsed rice in a pot with 1,2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
CREAMY CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft and lightly golden, 4-5 minutes. Add the curry paste (to taste) and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 200ml of water. Simmer until slightly reduced, 4-5 minutes. Add the wedged Patty Pans and the halved Green Beans. Simmer until the veggies are cooked through but still al dente, 3-4 minutes. Remove from the heat, add a sweetener, and season.
SEAR THE STEAK
While the curry is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Bowl up the Black Rice. Top with the curry and the steak slices. Garnish with the sliced Chilli (to taste). Dig in, Chef!

Black Rice - 300ml
Onions - 2
Green Curry Paste - 60ml
Coconut Milk Lite - 1
Patty Pans - 320g
Green Beans - 320g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 640g
Chilli. - 1

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Frequently Asked Questions

What is the preparation time for Bertha’s Sirloin & Thai Green Curry?

The preparation time for Bertha’s Sirloin & Thai Green Curry with black rice & green beans is between 30 and 45 minutes.

What is the total time required to make Bertha’s Sirloin & Thai Green Curry with black rice & green beans?

The total time required to make Bertha’s Sirloin & Thai Green Curry with black rice & green beans is between 45 and 60 minutes.

How many servings does Bertha’s Sirloin & Thai Green Curry provide?

4 servings

What are the main ingredients in Bertha’s Sirloin & Thai Green Curry?

Beef, Black Rice, Chilli, Coconut Milk Lite, Free-Range Beef Sirloin, Green Beans, Green Curry Paste, Onion, Onions, Patty Pans

What is the nutritional information of Bertha’s Sirloin & Thai Green Curry?

Calories: 797, Carbs: 72 grams, Fat: grams, Protein: 44.4 grams, Sugar: 10.6 grams, Salt: 820 grams

How do I prepare Bertha’s Sirloin & Thai Green Curry?

BLACK RICE: Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover. CREAMY CURRY: Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions until soft and lightly golden, 3-4 minutes. Add the curry paste (to taste) and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 100ml of water. Simmer until slightly reduced, 3-4 minutes. Add the wedged patty pans and the halved green beans. Simmer until the veggies are cooked through but still al dente, 2-3 minutes. Remove from the heat, add a sweetener, and season. SEAR THE STEAK: While the curry is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. TIME TO EAT: Bowl up the black rice. Top with the curry and the steak slices. Garnish with the sliced chilli (to taste). Dig in, Chef!