Preparation time: 20 mins
Cooking time: 30-35 mins
Serves 4
500g round or blade Barleyfield steak,
in thick strips
1/4 cup water
1-2 tablespoons commercial Green Curry
Paste
6 lime leaves
1 tablespoon oil
100g diced eggplant
2 teaspoons finely grated lime rind
2 tablespoons fish sauce
1/2 cup fresh coriander leaves
1 teaspoon soft brown sugar
1/2 cup shredded fresh basil leaves
1 large onion, chopped
3/4 cup coconut milk
Heat oil in wok or pan, add onion and
curry paste, stir for 2 minutes over medium heat. Heat
wok until very hot, add beef and stir-fry until brown.
Add coconut milk, water and lime leaves. Bring to boil,
then simmer for 10 minutes. Add eggplants and cook uncovered
until tender. Add fish sauce, brown sugar and lime rind,
mix well. Stir in coriander and basil. Serve with steamed
rice.
Always defrost meat
slowly in the fridge to result in maximum tenderness.
Always allow meat to
stand for approx. 20 min at room temperature prior to
cooking.
Always allow meat to
stand for at least 5 minutes prior to serving. Roasts
benefit from resting
between 10-15 minutes prior to carving.
Steaks
should be turned only once during cooking.
Have the cooking surface
sizzling hot before putting the steak on, cook until moisture appears
then turn the steak.
Rolled roasts must be put into a
very hot oven. Once it is sizzling (about 20 minutes),
turn the oven down to low and cook very slowly for 2 - 2.5 hours.
resting
between 10-15 minutes prior to carving.