Woolworths Taste – August 2019

Saturday-night Thai red beef curry

Season 1 x 700 g Woolworths free-range rib-eye steak with sea salt and freshly ground black pepper, then fry in 1 T olive oil in
a hot pan. Cook until a golden crust forms, about 3 minutes, then repeat on the other side. Remove from the heat and set aside
to rest. Heat 1 T olive oil in a small saucepan. Add 1 x 80 g sachet Woolworths red Thai curry paste and fry, stirring, for 1 minute.
Add 1 x 400 ml can coconut milk and 1 cup beef stock and bring to a simmer. Add a generous squeeze of lime juice to taste and
cook until reduced by half. Season with a drizzle of toasted sesame oil and a dash of soya sauce to taste. Wok-fry 1 x 375 g pack
Woolworths Easy to Cook brown mushroom stir-fry mix and serve in bowls with Woolworths basmati rice and the sliced steak.
Serves 4 DAIRY-FREE • WINE: Woolworths Bellevue Pinotage 2017

TASTE AUGUST 2019 119

FAKEAWAY

FIND

Doyoustruggletoget

riceright?There’snoneed

to.Woolieshastakenthe

effortoutofit,simply

heatandeat.