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Tender beef slowly simmered in a fragrant Malaysian sambal made with shallots, chilli, galangal, ginger and lemongrass, with tangy tamarind, kaffir lime leaves and a little coconut milk. Aubergine and long beans cook in the same pot, soaking up all the flavour. Lean beef provides protein and iron, and the vegetables and brown rice add plenty of fibre.
Spice paste
Beef
A blender or food processor, and a large lidded casserole or heavy saucepan.
1.
Blend the shallots, garlic, chillies, galangal, ginger and coriander seeds with 2 tbsp water to a smooth paste.
2.
Heat the oil in the casserole over a medium heat. Fry the spice paste, stirring often, until fragrant, darker and the oil starts to separate (8–10 minutes).
3.
Add the lemongrass, lime leaves and bay leaves, and cook for 1 minute.
4.
Add the beef and stir to coat in the paste (3 minutes).
5.
Mix the tamarind paste with 3 tbsp water and add it to the pan with the sweet soy sauce, salt and 400ml water. Bring to the boil, then cover and simmer gently until the beef is tender (1 hour 15 minutes–1 hour 30 minutes). Stir occasionally and add a splash of water if it gets too dry.
6.
Add the aubergine, long beans and coconut milk. Simmer uncovered until the vegetables are tender and the sauce has thickened (10–12 minutes).
7.
Meanwhile, heat the rice pouches following the pack instructions.
8.
Remove the lemongrass and bay leaves, and serve with the rice.
9.
Slow cooker: After step 4, transfer everything (except the aubergine, long beans and coconut milk) to a slow cooker and cook on low (6–7 hours). Stir in the vegetables and coconut milk for the last 30 minutes.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The flavour improves the next day.
Tip
Lower carb: Skip the rice and serve with extra steamed greens.
Cost-saving tips
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