Malaysian Beef Curry

Malaysian Beef Curry

From WW “irresistible”

Serves 4

6½ points per serving

500g rump steak

Low fat cooking spray

1 bunch spring onions

1” piece of fresh ginger, peeled and grated

1 lemon grass stalk, tender inner core chopped finely

2 garlic cloves, chopped

50 ml beef stock

100ml reduced fat coconut milk

100g fine green beans, trimmed

Bunch fresh coriander

16 tbsp. cooked rice

Trim the fat from the steak and cut into chunky strips.  Heat a frying pan and spray with low fat spray then add the steak and fry for 5 mins until browned on all sides. You may need to do this in batches.  Remove the steak from the pan and set aside.

Slice the spring onions, thinly on the diagonal and add them to the pan with the ginger, lemon grass, and garlic.  Fry for 2 minutes.

Return the meat to the pan and pour in the beef stock, 100 ml water and the coconut milk.  Bring to theboil and simmer for about 30 minutes until the beef is tender and the sauce reduced.  About 5 minutes before the beef is ready, add the green beans and simmer until they are just cooked. 

Scatter with the coriander leaves and serve with the rice.