WorldFoods Steak and Coconut Curry Using Ginger, Garlic and Chilli Stir Fry Sauce
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
*sniff, wipes away tear* well, it's the final WorldFoods Fusion Taste Team challenge... (at least for a while anyway), and what better way to end up than with this aromatic, fresh and spicy ginger, garlic and chilli stir fry sauce. We were told that the sauce was good stirred into seafood or prawns, but I thought I'd try it with beef, just because that's what we fancied. We were also advised that it was a spicy one so probably not suitable for young children or those with a low spice-tolerance. So I calmed down the chilli kick from the sauce with a tin of coconut milk, which worked really well.
It's difficult to pick my favourite recipe from the WorldFoods challenges, but this one is definitely one of them. We all loved it, even the girls. Using a good rump steak and slicing it into thin strips made it quick to cook, and the meat was really tender. Do give it a try, it was as good as, if not better than something you'd get in many restaurants. At least I think so.
I even took a box of some cooked egg noodles tossed in some of the sauce, some soy sauce and sesame oil along for a picnic in the week. It's easy to get bored of sandwiches and a box of noodles is a filling and refreshing lunch while you're out on the go. And it only took a few minutes to make before I headed out.
Here are the recipes.... hope you enjoy!
Worldfoods Steak and Coconut Curry (see video below)
- 1 x 150ml bottle of Worldfoods ginger, garlic and chilli stir fry sauce
- a couple of good rump beef steaks, trimmed of extra fat and sliced thinly
- 1 x tin (400g) coconut milk
- 1 spring onion, sliced into think strips, lengthways
- a few fresh coriander leaves
- Heat a tablespoon or so of vegetable oil in a wok or frying pan and stir-fry the beef for a couple of minutes, until browned.
- Stir in the Worldfoods ginger, garlic and chilli sauce and cook until aromatic (about a minute).
- Pour in the coconut milk, stirring it all together to combine.
- Leave to bubble gently for a few minutes. Use the time to slice your spring onions and get your coriander leaves ready.
- Serve the curry in bowls, on top of a soft pile of boiled aromatic rice, and garnish with the spring onions slices and coriander. Serve straight away.
WorldFoods Ginger, Garlic and Chilli Noodle Salad
- a tablespoon or two of Worldfoods ginger, garlic and chilli stir fry sauce
- a glug of toasted sesame oil
- about a tablespoon dark soy sauce
- spring onion strips, as above
- fresh coriander leaves
- cooked chicken, prawns, beef
- Boil the noodles as per the instructions. When soft, drain and rinse with cold water. In a bowl or lunchbox container, drizzle the noodles with a glug of sesame oil (about a tablespoon) and set to one side. This will help stop the noodles sticking together as they cool down.
- In the pan you boiled the noodles in, gently heat a a tablespoon or two (depending on how spicy you like it) of the stir-fry sauce, shake in a tablespoon of dark soy and give it another little drizzle of sesame oil. Heat gently until it starts to sizzle and become aromatic. Take off the heat.
- Toss the dressing and the noodles together, making sure the noodles are well coated in the chilli-flecked dressing. Throw in some sliced spring onion, coriander leaves and strips of cooked chicken, beef or cooked prawns, whatever you have handy.