Beef Red Curry With Sesame Rice

• 3.5 oz white long-grain rice
• 4 tsp sesame oil
• 2 tbsp sesame seeds, toasted
• 2 None spring onions, finely chopped
• 12 oz winter squash, peeled, cut into 1/3 inch pieces
• 1 tbsp vegetable oil
• 1 1/4 lb beef rump steak, trimmed, thinly sliced
• 1 None medium red onion, halved, cut into wedges
• 1/4 cup red curry paste
• 1/2 cup coconut milk
• 1/3 cup chicken stock
• 7 oz asparagus or green beans, ends trimmed, cut into 1 inch pieces diagonally
• 3 tbp chopped fresh cilantro

1. Bring 2 1/2 cups water to a boil in a heavy-bottomed saucepan over medium heat. Stir in rice. Return to a boil, stirring constantly. Reduce heat to low and cover with a tight-fitting lid. Cook for 15 mins, or until water is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 mins. Using a fork, fluff rice to separate grains. Stir in 3 tsp sesame oil, sesame seeds and spring onions.
2. Meanwhile, place winter squash in a microwave-safe dish. Microwave on HIGH (100%) for 3 mins, or until just tender.
3. Heat a wok or large frying pan over medium heat. Add vegetable oil and swirl to coat surface. Stir-fry beef for 2 mins, or until seared. Transfer to a heatproof bowl.
4. Add red onion and curry paste to wok. Stir-fry for 1 min. Add squash, coconut milk and stock. Bring to a boil. Add asparagus and beef. Stir-fry for 1 min, or until heated through. Add remaining sesame oil and stir to combine. Spoon rice into bowls. Top with beef curry and cilantro. Serve immediately.

rice, sesame oil, sesame seeds, spring onions, winter, vegetable oil, beef rump steak, red onion, red curry, coconut milk, chicken stock, green beans, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33999 (may not work)