Tonight you will be feasting on the fragrant flavours of Thai cuisine. Lightly charred broccoli & browned beef strips swim in an aromatic coconut milk broth, elevated with lemon juice, soy sauce, peanut butter, and red curry paste. Your new go-to dinner from now on, Chef!
Spicy Peanut Beef
Spicy Peanut Beef
with broccoli & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Borlotti Beans
- Broccoli Florets
- Coconut Milk
- Dried Chilli Flakes
- Free-Range Beef Strips
- Fresh Coriander
- Lemon Juice
- Low-Sodium Soy Sauce
- NOMU Beef Rub
- Peanut Butter
- Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
ROC ON WITH THE BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and ½ the NOMU rub, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, add the curry paste (to taste), the chilli flakes (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
ZESTY-SOY COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 100ml of warm water, and ½ the chopped coriander to the pan. Mix until combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained borlotti beans, and the cooked beef. Remove from the heat, add ½ the broccoli, and season.
TO THAI FOR
Bowl up the Thai peanut beef and top with the remaining broccoli. Garnish with the remaining coriander. Tuck in, Chef!
Broccoli Florets - 100g
NOMU Beef Rub - 5ml
Free-range Beef Strips - 150g
Red Curry Paste - 10ml
Dried Chilli Flakes - 10ml
Lemon Juice - 15ml
Low Sodium Soy Sauce - 5ml
Coconut Milk - 100ml
Fresh Coriander - 3g
Peanut Butter - 15ml
Borlotti Beans - 60g
ROC ON WITH THE BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and ½ the NOMU rub, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, add the curry paste (to taste), the chilli flakes (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
ZESTY-SOY COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 200ml of warm water, and ½ the chopped coriander to the pan. Mix until combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained borlotti beans, and the cooked beef. Remove from the heat, add ½ the broccoli, and season.
TO THAI FOR
Bowl up the Thai peanut beef and top with the remaining broccoli. Garnish with the remaining coriander. Tuck in, Chef!
Broccoli Florets - 200g
NOMU Beef Rub - 10ml
Free-range Beef Strips - 300g
Red Curry Paste - 20ml
Dried Chilli Flakes - 20ml
Lemon Juice - 30ml
Low Sodium Soy Sauce - 10ml
Coconut Milk - 200ml
Fresh Coriander - 5g
Peanut Butter - 30ml
Borlotti Beans - 120g
ROC ON WITH THE BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and ½ the NOMU rub, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, add the curry paste (to taste), the chilli flakes (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
ZESTY-SOY COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 300ml of warm water, and ½ the chopped coriander to the pan. Mix until combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained borlotti beans, and the cooked beef. Remove from the heat, add ½ the broccoli, and season.
TO THAI FOR
Bowl up the Thai peanut beef and top with the remaining broccoli. Garnish with the remaining coriander. Tuck in, Chef!
Broccoli Florets - 300g
NOMU Beef Rub - 15ml
Free-range Beef Strips - 450g
Red Curry Paste - 30ml
Dried Chilli Flakes - 30ml
Lemon Juice - 45ml
Low Sodium Soy Sauce - 15ml
Coconut Milk - 300ml
Fresh Coriander - 8g
Peanut Butter - 45ml
Borlotti Beans - 180g
ROC ON WITH THE BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and ½ the NOMU rub, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, add the curry paste (to taste), the chilli flakes (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
ZESTY-SOY COCONUT MILK
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 400ml of warm water, and ½ the chopped coriander to the pan. Mix until combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
ALMOST DONE
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained borlotti beans, and the cooked beef. Remove from the heat, add ½ the broccoli, and season.
TO THAI FOR
Bowl up the Thai peanut beef and top with the remaining broccoli. Garnish with the remaining coriander. Tuck in, Chef!
Broccoli Florets - 400g
NOMU Beef Rub - 20ml
Free-range Beef Strips - 600g
Red Curry Paste - 40ml
Dried Chilli Flakes - 40ml
Lemon Juice - 60ml
Low Sodium Soy Sauce - 20ml
Coconut Milk - 400ml
Fresh Coriander - 10g
Peanut Butter - 60ml
Borlotti Beans - 240g
Woolies Products in this dish
