Curry Steak Stir-Fry

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Rump steak is ideal for this recipe, neatly cubed into bite-sized pieces. Do this yourself. Don’t buy cubed beef unless you know what cut it is. You’ll find it turns out tough.

For two people you need:

300g of rump steak, trimmed and cubed 1 small head of broccoli or cauliflower, cut into florets 1 crushed clove of garlic
1 small onion, chopped
1tbs Madras curry paste
1tsp of peanut butter
1tbs dry sherry
2tsp of soy sauce
Salt and pepper
Oil for frying plus a few drops of sesame oil

Bring some salted water to the boil and toss in the broccoli or cauliflower. Boil briskly until just cooked and then drain.

Heat a wok or large skillet and then add the oils. Swirl the pan to coat it with the oil and quickly add the cubed steak. Cook until the steak is nicely browned on all sides.

Take the wok off the heat, remove the beef and set aside, then add the onion and garlic. Stir fry these over a low heat for about 3 minutes, by which time the onion should be nicely softened. Stir in the curry paste, sherry and peanut butter. Cook this while stirring for a further 30 seconds.

Add the cubed beef and toss everything together over a high heat, then add the broccoli and soy sauce, season with salt and pepper and heat through while stir frying.

Serve with rice or buttered noodles.

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