Masala Beef and Mushroom Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs onion
• 200g mushrooms
• 100g snow peas
• 40g roasted cashews
• 1clove garlic
• 300g beef stir-fry
• 10g masala seasoning
• 200ml coconut milk
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion. Quarter the mushrooms. Trim the stems from the snow peas, removing the strings from one side, then halve on an angle. Coarsely chop the cashews. Crush or finely chop the garlic.
3. Step 3 — Cook beef and veggies
   Separate the beef stir-fry. Heat 2 tsp vegetable oil in a medium deep frypan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1-2 mins until browned. Remove from the pan. Heat 2 tsp vegetable oil in the pan over medium heat. Cook the onion and mushrooms, stirring, for 5 mins or until softened.
4. Step 4 — Simmer curry
   Add the masala seasoning and garlic to the veggies and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 80ml (⅓ cup) water, season with salt and pepper and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 mins or until the sauce is slightly reduced.
5. Step 5 — Serve up
   Stir the beef and snow peas into the curry and cook for a further 3 mins or until the beef is cooked through and the snow peas are just tender. Divide the rice and curry among bowls. Scatter over the cashews and enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Cashew, Sulfit