eCook Meal
Bertha’s Sirloin & Thai Green Curry
with black rice & green beans
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.
Serving guide
Choose your portion size.
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
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
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
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Black Rice, Chilli, Coconut Milk Lite, Green Beans, Green Curry Paste, Onion, 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?
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! 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. 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.
What should be prepared from my kitchen to make Bertha’s Sirloin & Thai Green Curry?
Beef, Beef Sirloin, Black Rice, Chilli, Coconut Milk Lite, Green Beans, Green Curry Paste, Onion, Patty Pans
How many calories does Bertha’s Sirloin & Thai Green Curry have?
797 calories
How much fat content does Bertha’s Sirloin & Thai Green Curry have?
grams