Stir-fried beef with red curry and snake beans

Stir-fried beef with red curry and snake beans

Ingredients
2 tablespoons peanut oil
500g beef rump steak, trimmed and thinly sliced across the grain
2 cloves of garlic, coarsley chopped
1/3 cup red curry paste
1 tablespoon fish sauce
1 tablespoon grated palm sugar
200g snake beans, cut into 3cm lengths
6 kaffir lime leaves, thinly sliced
24 Thai basil leaves
2 fresh long red chillies, seeded and thinly sliced lengthways

Method
eat oil in a wok or heavy-based frying pan over high heat and stir-fry beef, in two batches, for 2-3 minutes or until browned, then remove from pan. Add garlic and stir-fry for 1 minute or until almost golden, then add curry paste and cook for 2 minutes. Add fish sauce and sugar, and stir-fry for 1 minute. Add snake beans, lime and basil leaves and browned beef, and stir-fry for another 2 minutes or until beans are tender and beef is heated through. Serve immediately, scattered with chillies.