A fantastic Asian inspired recipe for those who love spicy food – Sweet and Hot Beef Penang

300g rump steak, trimmed of any fat
400g can of half fat coconut milk
150ml of hot vegetable stock
1 cinnamon stick
1 red chilli, de-seeded and finely sliced
1 tbsp fish sauce
1 tbsp Canderel granules
200g frozen peas

For the paste:
2 red chillies, deseeded
1 lemon grass stalk, trimmed and tough outer leaf removed and roughly chopped
3 cloves garlic, peeled
2.5cm/5inch piece of fresh ginger, peeled and roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
Salt and freshly ground black pepper

How to
Add all the ingredients for the paste to a food processor and whiz until combined, add a splash of water to help it mix. Once mixed put to one side.

Heat a griddle pan until hot, brush the steak with the oil then add to the pan and cook for about 3-4 minutes each side. Remove the steak and let it rest for 5 minutes, then slice into strips and put to one side.

Add the coconut milk to a frying pan and heat gently,stir in the paste and simmer on a low heat, stirring until the paste combines.

Add the cinnamon stick to the pan, a little of the stock and the steak. Simmer for about 10 minutes until it begins to thicken a little, topping up with more stock if needed.

Stir in the sliced chilli, fish sauce and Canderel, cooking for a further 5 minutes.

Taste and adjust seasoning as needed, stir through the peas and ladle into bowls.

To complete, top with coriander and serve with rice.

Recipe provided by Canderel.

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