Beef Curry With Peanuts And Spring Onions

• 1/2 lb long grain white rice
• 1 oz mint, leaves picked and chopped
• 1/4 cup unsalted peanuts
• 3 tbsp vegetable oil
• 2 lbs beef sirloin, cut into 2 inch strips
• 3 tbsp soy sauce
• 1 1/2 tbsp ginger, peeled and finely chopped
• 3 tsp Thai red curry paste
• 1 1/2 cups beef stock
• 1 cup coconut milk
• 1-2 tbsp lime juice
• 1-2 tbsp honey
• 3 None spring onions, shredded

1. Cook the rice according to the package instructions, stirring in the chopped mint at the end.
2. Meanwhile, toast the peanuts in a dry frying pan, stirring and shaking, for 2-3 mins. Set aside.
3. Heat 2 tbsp of the oil in a large frying pan or wok, add the beef and stir-fry for 3-4 mins. Remove from the pan with a slotted spoon and set aside.
4. For the curry, add the soy sauce to the pan and cook, stirring, for 1-2 mins to loosen the residue from the meat. Add the ginger, curry paste and remaining oil and cook for 1 min. Add the beef stock and coconut milk and simmer for 10 mins. Return the meat to the pan, bring to a boil, then stir in the lime juice and honey to taste. Divide between 4 plates and sprinkle with the peanuts and spring onions. Serve with the rice.

long grain white rice, mint, peanuts, vegetable oil, beef sirloin, soy sauce, ginger, red curry, beef stock, coconut milk, lime juice, honey, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/21984 (may not work)