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Strips of beef with green curry risotto
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Succulent beef marinated in savory soy sauce and spices, served over aromatic Thai green curry risotto and topped with fresh coriander.
Ingredients:
  • 450g sliced beef steak
  • 42.00 gm light soy sauce
  • 40.00 ml rice wine or rice wine vinegar
  • 36.00 gm sugar
  • 3 cloves garlic
  • 3 tsp ground coriander
  • 2.50 gm ground ginger
  • 4 shallots, chopped
  • 750ml vegetable stock
  • 100g arborio rice
  • 3 limes, juiced and finely grated zest
  • 14.00 gm green curry paste
  • 4 lime leaves
  • 60.00 ml Greek-style yoghurt
  • 40.40 gm coconut milk
  • 1 bunch coriander, chopped
  • 1 bunch basil, chopped
Instructions:
  • Combine the soy sauce, rice wine, sugar, garlic, coriander, and ginger in a bowl. Add the beef and marinate for at least 2 hours, or preferably overnight for maximum flavor.
  • In a thick-bottomed saucepan over low heat, gently cook the shallots without browning. If needed, add water. Mix in the rice, lime zest, curry paste, and lime leaves. Gradually add stock, stirring often to release rice starch. Let each ladleful of liquid absorb before adding more. This process takes around 15-20 minutes. Once the rice is plump and stock is absorbed, discard the lime leaves. Stir in lime juice, Greek yogurt, coconut milk, chopped coriander, and basil. Keep warm until serving.
  • Sear the beef in a hot non-stick pan for 1 1/2 minutes per side, then serve it over the risotto for a delightful meal.

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