250 g very lean sirloin steak, sliced
1 tsp Thai fish sauce
zest and juice ½ lime
½ tsp green peppercorns in brine, rinsed, chopped
3 garlic cloves, chopped
1 tbsp canola oil
1 large shallot, chopped
10 asparagus spears, sliced at an angle
4 handfuls snow peas
4 broccoli florets (about 275 g), cut into smaller pieces
175 ml reduced-fat coconut milk
2- 3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
1 good handful basil leaves (about 25)
- Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, snow peas and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
- Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
- Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.